Salad with Beets and Goat Cheese
Gluten free eaters need more plants in their diet for a healthy gut. Add this fall Salad with Beets and Goat Cheese to your menu and enjoy year after year.
Servings 4 people
Calories 108kcal
Ingredients
BEET SALAD
- 4 small beets*
- 4 cups greens (any soft lettuce combination)
- ½ cup goat cheese
- 2 tablespoon pine nuts , toasted (or pumpkin seeds)
SHALLOT VINAIGRETTE
- 1 small shallot, minced
- 1½ tablespoon balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon sugar
- salt and pepper to taste
GARNISH
- cilantro or mint leaves
Instructions
ROAST BEETS
- Preheat oven to 400°F.
- Wrap beets in a foil package and bake until tender, about 1 hour. Cool slightly, peel and cut into chunks. Set aside.
SHALLOT VINAIGRETTE
- Whisk all ingredients in a small jar. Can be made in advance.
ASSEMBLE SALAD
- In a large salad bowl toss lettuce using only as much vinaigrette as needed. Transfer to 4 plates.
- Scatter beets and small bits of the goat cheese over the greens.
- Sprinkle with pine nuts.
- Garnish with cilantro or mint leaves if desired.
Notes
*Substitute canned beets for an easy version of this salad. Do try roasted beets in the fall, you won't be disappointed.
Nutrition
Serving: 152g | Calories: 108kcal | Carbohydrates: 11.9g | Protein: 2.47g | Fat: 6.06g | Saturated Fat: 0.814g | Polyunsaturated Fat: 0.685g | Monounsaturated Fat: 4.335g | Cholesterol: 5mg | Sodium: 268mg | Potassium: 57mg | Fiber: 3.9g | Sugar: 7.52g | Vitamin A: 2574IU | Vitamin C: 42.7mg | Calcium: 61mg | Iron: 1.82mg
