Recipe Summary

Prep time: 15 mins
Cook time: 1 hours
Yield: 2 servings

Ratings & Reviews

User rating:rating

Rated by 2 visitors

This recipe is...

  • rich in dairy
  • rich in veggies
  • lower in sodium
  • lower in carbs
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Roasted Beets, Greens and Goat Cheese Salad

This recipe serves: 
For the Vinaigrette:
1 teaspoon finely chopped shallots
2 teaspoons red wine vinegar
2 tablespoons olive oil
1 1/2 tablespoons pine nuts
salt to taste
freshly ground black pepper
For the salad:
1 medium beet, unpeeled
1 cup red or green lettuce leaf, washed and torn into bite-size pieces
2 tablespoons goat cheese
Cooking Instructions
For the Vinaigrette:

1. Place all the ingredients in a blender. Blend on high speed to combine.

2. Adjust the salt and pepper to taste.

For the salad:

Preheat the oven to 350F.

1. Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour.

2. Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.

3. Toss the beets with half of the vinaigrette.

4. In another bowl, toss the greens with the remaining vinaigrette.

5. Arrange the greens on a serving plate. Place the beets on top of the greens. (Rinse your hands well to remove the red beet juice.)

6. Crumble the goat cheese and sprinkle over the top of the salad.

Serving Size: 5 ounces

Nutritional Information

Number of Servings: 2

Per Serving

  • Calories
  • 198
  • Carbohydrate
  • 6 g
  • Fat
  • 18 g
  • Fiber
  • 1 g
  • Protein
  • 5 g
  • Saturated Fat
  • 4 g
  • Sodium
  • 133 mg