Roasted Beet And Goat Cheese Salad

Roasted Beet And Goat Cheese Salad
Servings: 6 Prep 20 mins Bake 375°F 1 hr 15 mins to 1 hr 30 mins

Ingredients

Balsamic Vinaigrette:
  • 1 tablespoon balsamic vinegar
  • 1/2 small shallot, finely chopped
  • 1 1/2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
Salad:
  • 1 bunch large beets (3 pounds)
  • 1 tablespoon olive oil
  • 6 cloves garlic, sliced
  • 1 head radicchio, washed, torn
  • 1 bunch arugula, washed, torn
  • 1/2 cup crumbled goat cheese

Make It

Vinaigrette:

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

2. Heat oven to 375 degrees F.

Salad:

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

4. 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.

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

6. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 248, Fat, total (g): 16, chol. (mg): 11, sat. fat (g): 5, carb. (g): 21, fiber (g): 6, pro. (g): 8, sodium (mg): 296, Percent Daily Values are based on a 2,000 calorie diet.