Frisée, Baby Spinach, and Golden Beet Salad

Photo: Randy Mayor; Styling: Melanie J. Clarke

This salad of greens, beets, and goat cheese would please Walter Willett's palate. You can use regular red beets in place of golden beets, or opt for a combination of both.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 28%
  • Fat: 5.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.2g
  • Carbohydrate: 28.7g
  • Fiber: 3.3g
  • Cholesterol: 7mg
  • Iron: 1.7mg
  • Sodium: 214mg
  • Calcium: 74mg

Ingredients

  • 3/4 pound medium golden beets
  • 1 cup cranberry juice cocktail
  • 1/3 cup sweetened dried cranberries
  • 3 tablespoons sugar
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon minced shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon walnut oil
  • 4 cups frisée or radicchio
  • 4 cups baby spinach
  • 1/2 cup (2 ounces) crumbled soft (log-style) goat cheese

Preparation

  1. Preheat oven to 400°.
  2. Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
  3. Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
  4. Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.
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