dish
Roasted Beets, Greens and Goat Cheese Salad

4
Serves
198
Calories
15
Nutrients
11
Vitamins

Ingredients

2 teaspoons finely chopped shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
2 medium beets , unpeeled
2 cups red or green lettuce leaf , washed and torn into bite-size pieces
1/4 cup 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 350°F.

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

Nutrition Information

Number of Servings: 4
Calories
198
Protein
5 g
Total Carbohydrate
6 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
1 g
Total Fat
18 g
Saturated Fat
4 g
Monounsaturated Fat
10 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
6 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
12 %
Percent Calories from Fat
78 %
Vitamin A
94 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
10 mg
Vitamin D
0 IU
Folate
57 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
47 mg
Iron
2 mg
Phosphorus
91 mg
Potassium
250 mg
Sodium
133 mg
Zinc
1 mg