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Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

Frisée, Baby Spinach, and Golden Beet Salad

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.

Cooking Light JANUARY 2005

  • Yield: 6 servings

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

Preheat oven to 400°.

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.

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.

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.

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
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Frisée, Baby Spinach, and Golden Beet Salad Recipe

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