Roasted Beet and Goat Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hari Pulapaka, chef and owner of Cress Restaurant in DeLand, Florida, scored a spot at a local community garden to sprout his organic produce for vitamin-packed salads like this one. The homemade dressing he created stays fresh in the fridge for a week. Ingredients:
16 ounces (about 4) medium golden and/or red beets |
1/4 cup grapeseed oil |
1/4 cup sherry vinegar |
1 tablespoon honey |
1 teaspoon dijon mustard |
1 teaspoon dark sesame oil |
2 cups arugula |
2 medium vine-ripened tomatoes, cut into thin wedges |
1 fennel bulb, trimmed and thinly shaved |
2 ounces goat cheese, crumbled |
Directions:
1. Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.
2. Per serving: 149 calories, 7.2 g fat, 2.2 g saturated, 18.9 g carbohydrates, 5.7 g fiber, 5.7 g protein Nutritional analysis provided by Self
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