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Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette

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  • Prep Time 45 min
  • Total Time 60 min
  • Servings 2
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The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Brooke McLay Recipe by Brooke McLay
May 21, 2013

Ingredients

2
to 3 medium red or golden beets
1/3
cup olive oil
3
tablespoons balsamic vinegar
4
cups mesclun salad mix, spinach leaves, or herbed salad mix
4
oz goat cheese, crumbled
Salt and pepper to taste

Directions

  • 1 Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  • 2 Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  • 3 Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Expert Tips

Fresh beets give this salad a distinctive flavor and texture. If you don’t have time to roast your own, canned beets can be used in place of fresh ones.

Use any variety of beets you desire in this recipe. Golden beets will lend a slightly sweeter flavor. Candy-striped beets will give the salad a different color, but the flavor will still be ridiculously delicious!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
527.7
% Daily Value
Total Fat
48.2g
74%
Saturated Fat
13.3g
66%
Cholesterol
26.1mg
9%
Sodium
1288.6mg
54%
Total Carbohydrate
12.5g
4%
Dietary Fiber
2.2g
9%
Sugars
9.1g
Protein
12.7g
% Daily Value*:
Vitamin C
14.80%
15%
Calcium
12.30%
12%
Iron
14.40%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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