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Young Beet & Goat Cheese Salad
A simple tasty salad for the beet lovers in your family
Loading ...April 8th, 2012
Recipes Developed by Paula Bowman
Food Styling by Claire Stubbs
Servings
4Prep Time
20 minutesCook Time
90 minutesIngredients
Directions
Preheat oven to 400°F.
Wrap each colour of beet in a separate aluminum foil packet. Place on a sheet pan and bake for one hour or until beets are tender and easily pierced with a knife's tip.
Remove from foil, cool, trim remaining beet stems and peel skins. Cut beets into ¼-inch wedges and place in a bowl.
Pour ½ of vinaigrette over beets, toss gently, and set aside to marinate for at least 20 minutes. Plan Ahead: Beets can be prepared up to this point hours in advance and refrigerated until needed. Return beets to room temperature before serving.
Toss greens and walnuts in remaining vinaigrette and divide among 4 plates. Place beet wedges around greens and top with crumbled goat cheese.
Remove to a plate and serve sprinkled with sliced green onions, sesame oil, and black pepper.
Nutrients Per Serving
(Including dressing): 310 calories, 22 g fat, 11 g protein, 22 g carbohydrates, 5 g fibre. Excellent source of vitamins A and C and folate.
Copyright © 2012 St. Joseph Media. All Rights Reserved.