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.

David Bonom
Recipe by Cooking Light January 2005

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

175 calories; calories from fat 28%; fat 5.4g; saturated fat 2.2g; mono fat 1.2g; poly fat 1.6g; protein 4.2g; carbohydrates 28.7g; fiber 3.3g; cholesterol 7mg; iron 1.7mg; sodium 214mg; calcium 74mg.