Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 8

Pair roasted beets and goat cheese  with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color.  You can prepare the beets up to two days in advance.

Allison Fishman
Recipe by Cooking Light April 2011

Gallery

Nina Choi; Styling: Lisa Lee

Recipe Summary

total:
2 hrs
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.

  • Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

Nutrition Facts

125 calories; fat 8.2g; saturated fat 2.4g; mono fat 3.3g; poly fat 1.9g; protein 4.1g; carbohydrates 10.1g; fiber 3.1g; cholesterol 7mg; iron 1.5mg; sodium 178mg; calcium 63mg.
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