Roasted Beet Salad with Goat Cheese
Ingredients
Salad
-
4
oz
spring mix
-
4
pieces
red beets
-
2
oz
crumbled goat cheese
-
¼
cup
chopped pecans
Shallot Vinaigrette
-
2
tablespoons
minced shallot
-
2
tablespoons
fresh parsley
-
1
tablespoon
dijon mustard
-
1½
tablespoons
red wine vinegar
-
1½
tablespoons
balsamic vinegar
-
3
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in tinfoil and place them in a baking dish.
- Bake the beets for 45 minutes to 1 hour until fork tender.
- Remove from the oven and let them cool.
- Once cooled, peel off the stem and skin, then slice the beets into ¼" slices or cubes.
- In a small bowl, combine shallot, parsley, dijon mustard, red wine vinegar, balsamic vinegar, olive oil, salt, and pepper. Whisk until well combined.
- In a large bowl, combine spring mix, beets, goat cheese, and pecans. Drizzle with the shallot vinaigrette.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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