Roasted Beet and Goat Cheese Salad
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 beets, roasted
-
Vinaigrette
- 4.92 ml shallot, finely chopped
- 29.58 ml balsamic vinegar
- 29.58 ml olive oil
- 9.85 ml stone ground dijon mustard
- salt and pepper
-
Salad
- 1419.54 ml mixed salad greens
- 118.29 ml red onion, thinly sliced
- 78.78 ml low-fat goat cheese
directions
- 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).
- Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
- 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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Reviews
-
This was just FABULOUS! My guests were very impressed. I cheated and used already cooked organic beets from Costco and built it in a large pretty shallow bowl, sprinkling with a few sliced almonds and drizzling the dressing over. I love the combination of beets and goat cheese and the dressing was so delicious. Thanks. *****4/24/2018 Made it again. Still so amazing! I L*O*V*E this dressing!! It's so easy and fast and delicious. You'll be surprised at the sweetness yet it has no sugar. Used candied pecans on the salad this time...soooo good!