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Ingredients

Balsamic Vinaigrette:
Salad:

Directions

Vinaigrette:
  • In small bowl, whisk together the vinegar, shallot, mustard, salt and pepper. Gradually whisk in oil until thick.

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  • Heat oven to 375 degrees F.

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Salad:
  • Cut stems from beets, leaving 1 inch of the stems intact. Rub beets with oil. Place in roasting pan.

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  • Bake in 375 degree F oven 75 to 90 minutes or until knife-tender. Remove from oven. When cool enough to handle, trim and peel beets; cut each into 8 wedges. In large bowl, toss with 2 tablespoons vinaigrette.

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  • Bring a small pot of water to a boil. Add the sliced garlic; boil for 1 minute. Drain.

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  • To serve, in large bowl, combine radicchio, arugula and garlic. Add remaining vinaigrette; toss. Arrange beets over greens. Top with cheese. Makes 6 servings.

Nutrition Facts

248 calories; 16 g total fat; 5 g saturated fat; 11 mg cholesterol; 296 mg sodium. 21 g carbohydrates; 6 g fiber; 8 g protein;

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