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Green Salad with Roasted Beets, Goat Cheese and Almonds

Photo: Kate Sears; Styling: Lynn Miller
Oreo time 15 mins
Cook time 1 hr
Yield Serves 8

Ingredients

  • 4 medium beets
  • 2 tablespoons unsalted butter
  • 1/2 cup sliced almonds
  • Salt and pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 10 cup torn assorted lettuce greens such as red- and green-leaf, romaine, arugula, Boston or radicchio
  • 1/2 cup fresh goat cheese, crumbled

Nutrition Information

  • calories 174
  • fat 15 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 13 mg
  • sodium 235 mg

How to Make It

  1. Preheat oven to 425°F. Trim beets and place in a large piece of foil. Tightly crimp foil to seal and roast until tender, about 1 hour. Cool, peel and cut into 1-inch dice.

  2. Melt butter in a small skillet over medium-high heat. Add almonds, lower heat to medium and cook, stirring often, until light golden brown, about 3 minutes. Drain on paper towels and season with salt and pepper.

  3. Combine vinegar, lemon juice and mustard in a large bowl. Whisk until blended and smooth. Whisk in both oils and season with salt and pepper. Pile lettuce on top of dressing and toss well to coat. Toss in beets, sprinkle with goat cheese and almonds, and serve cold.