Roasted Beet Salad with Goat Cheese
Ingredients
The salad
-
2
bunches
beets, washed and trimmed
-
2
cups
cooked quinoa
-
1 ½
cups
arugula
-
1 ½
cups
spinach or watercress
-
½
medium
red onion, sliced thin
-
4
ounces
goat cheese, crumbled
-
2
tablespoons
walnuts, chopped
The dressing
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
Greek yogurt
-
4
cloves
garlic, minced
-
1
teaspoon
poppy seeds
-
2
teaspoons
maple syrup
-
1
teaspoon
sea salt
Instructions
- Preheat the oven to 375°F.
- Trim and wash the beets, place them in a baking dish, and cover with foil.
- Bake the beets for 1 to 1 ½ hours until tender, then cool, peel, and thinly slice.
- Prepare the dressing by whisking together apple cider vinegar, olive oil, yogurt, garlic, poppy seeds, maple syrup, and salt in a bowl. Refrigerate until ready to use.
- Combine arugula and spinach (or watercress) and divide among serving dishes.
- Top the greens with sliced onion, beets, quinoa, goat cheese, and walnuts.
- Drizzle with poppy seed dressing before serving.
Nutrition Facts (estimated)
Servings
6
Calories
243
Total fat
12g
Total carbohydrates
25g
Total protein
9g
Sodium
533mg
Cholesterol
8mg
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