Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese
Ingredients
The polenta
-
2
cups
water
-
½
cup
polenta grits
-
2
tablespoons
polenta grits
-
¼
teaspoon
salt
The salad
-
3
medium
beets
-
2
tablespoons
olive oil
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
6
cups
mixed greens
-
2
tablespoons
fresh mint leaves
-
2
tablespoons
shelled pistachios
-
2
ounces
goat cheese
The dressing
-
2
tablespoons
olive oil
-
2
tablespoons
orange juice
-
1
tablespoon
balsamic vinegar
-
¼
teaspoon
salt
Instructions
- Prepare the polenta by preheating the oven to 350°F and whisking together water, polenta grits, and salt in a greased baking dish. Bake for about 40 minutes until firm.
- Cool the polenta to room temperature, then cover and refrigerate for at least 4 hours.
- Preheat the oven again to 350°F and line baking sheets with parchment paper.
- Slice the beets into rounds and toss with olive oil, salt, and pepper. Spread on one baking sheet.
- Cut the chilled polenta into cubes, toss with olive oil, salt, and pepper, and spread on the second baking sheet.
- Bake both sheets for about 15 minutes until the beets are softened and the polenta is crisping.
- Whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine mixed greens, dressing, mint leaves, pistachios, goat cheese, roasted beets, and polenta croutons. Toss gently and serve.
Nutrition Facts (estimated)
Servings
4
Calories
302
Total fat
19g
Total carbohydrates
27g
Total protein
7g
Sodium
705mg
Cholesterol
7mg
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