Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad is a side dish that serves 6. For $2.09 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 186 calories, 7g of protein, and 10g of fat. 82 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. This recipe from Jans Sushi Bar requires olive oil, raw honey, goat cheese, and sea salt. With a spoonacular score of 68%, this dish is pretty good. Similar recipes include Roasted Beet Salad with Goat Cheese, Roasted Beet and Goat Cheese Salad, and Roasted Beet And Goat Cheese Salad.
Servings: 6
Ingredients:
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons Dijon mustard
3 ounces goat cheese, crumbled
10 ounces mixed baby greens
1 tablespoon olive oil
1/2 cup pistachios
2 tablespoons raw honey
3 medium beets, red and golden
1 1/2 tablespoons minced red onion
3 tablespoons red wine vinegar
1/2 teaspoon kosher or sea salt
Equipment:
oven
paper towels
knife
whisk
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 425°F. Lightly scrub the beets; trim the stem and root ends. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour. Unwrap the beets and allow to sit until cool enough to handle. Rub off the skins with a clean paper towel or peel with a paring knife; cut into ½-inch dice. Set aside.In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper. Whisking constantly, slowly add the olive oil in a steady stream. Taste and adjust seasoning if necessary.Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese; drizzle with the vinaigrette. Serve immediately.Nutrition (per serving): 285 calories, 23.6g total fat, 6.5mg cholesterol, 331mg sodium, 327.6mg potassium, 14.3g carbohydrates, 3g fiber, 9.4g sugar, 6.1g protein.
Step by step:
1. Preheat oven to 425°F. Lightly scrub the beets; trim the stem and root ends.
2. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour. Unwrap the beets and allow to sit until cool enough to handle. Rub off the skins with a clean paper towel or peel with a paring knife; cut into ½-inch dice. Set aside.In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper.
3. Whisking constantly, slowly add the olive oil in a steady stream. Taste and adjust seasoning if necessary.Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese; drizzle with the vinaigrette.
4. Serve immediately.Nutrition (per serving): 285 calories, 23.6g total fat, 6.5mg cholesterol, 331mg sodium, 327.6mg potassium, 14.3g carbohydrates, 3g fiber, 9.4g sugar, 6.1g protein.
Nutrition Information:
covered percent of daily need
