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Add a photoServings: 4
Ingredients
- 3 whl beets, washed
- 6 c. Mixed greens, washed
- 1/4 c. Balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1/2 c. Extra virgin olive oil
- Â Â Salt and freshly grnd pepper
- 1/2 c. Aged goat cheese, crumbled
Directions
- PREPARE ROASTED BEETS: Preheat the oven to 350F.
- Cut off all but 1 inch of the beet greens. Wrap the beets in aluminum foil and place them on a baking sheet. Bake for 1 hour or possibly till they are tender when pricked with a fork. Open the foil and allow the beets to cold. Slip off the skins and dice into 1/4-inch cubes.
- PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly drizzle in the extra virgin olive oil. Season with salt and pepper to taste.
- TO ASSEMBLE: Place the greens in a large bowl and toss with the beets. Toss the salad with the vinaigrette and sprinkle with the goat cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 641 | |
| Calories from Fat 570 | 89% |
| Total Fat 64.02g | 80% |
| Saturated Fat 12.11g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 3292mg | 137% |
| Potassium 249mg | 7% |
| Total Carbs 14.78g | 4% |
| Dietary Fiber 7.9g | 26% |
| Sugars 6.54g | 4% |
| Protein 8.44g | 14% |
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