Roasted Beet and Goat Cheese Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You can't miss with this combination!!! Ingredients:
4 beets, roasted |
1 teaspoon shallot, finely chopped |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
2 teaspoons stone ground dijon mustard |
salt and pepper |
6 cups mixed salad greens |
1/2 cup red onion, thinly sliced |
1/3 cup low-fat goat cheese |
Directions:
1. Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).
2. Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
3. In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.
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