Ingredientes para Roasted Beet And Goat Cheese Salad
- 1 pound beets
- Red Leaf Lettuce
- 4 ounces goat cheese
- Shallots
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt & Freshly Ground Black Pepper
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Cómo preparar Roasted Beet And Goat Cheese Salad
- Preheat oven to 350°F (175°C).
- Wash and trim 1 pound of beets. Wrap each beet individually in aluminum foil.
- Roast beets for 1 hour, or until tender when pierced with a fork.
- Remove beets from oven and let cool slightly. Once cool enough to handle, peel the skins off.
- Using a mandoline or sharp knife, slice the beets thinly.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1/4 cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper to taste for the vinaigrette.
- In a large bowl, toss the sliced beets with half of the vinaigrette.
- Add 5 ounces of mixed greens to the bowl with the remaining vinaigrette and toss gently.
- Arrange the greens on a serving platter. Top with the beet slices.
- Crumble 4 ounces of goat cheese over the salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
9g
Carbs
1g
