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Roasted Beet and Goat Cheese Salad
salads, lunch, Goat Cheese Salad, Shower salads, Beets

Roasted Beet and Goat Cheese Salad

Servers 2-4

Ingredients:
3 medium-large beets, tops trimmed and beets peeled and cut into ¼’s
Drizzle of extra-virgin olive oil
2 cups arugula
1 lemon, preferably Myer, zested and juiced
Salt and fresh pepper
1/4 cups goat cheese
Splash of balsamic vinegar

Process:
Heat oven to 400 degrees

  1. Place beets on a piece of foil. Drizzle with extra-virgin olive oil, salt and pepper.
  2. Close foil around beets and place on a baking tray or dish in the oven for 25-30 minutes.
  3. Remove beets and splash with a bit of balsamic, set aside to cool.
  4. When beets are cooled, toss with arugula, goat cheese and lemon in a large bowl.
  5. Drizzle a bit more extra virgin olive oil, salt and pepper.
 
Comments (1)
Mayonnaise
1 Friday, 21 August 2009 10:00
Eileen
Where does the mayo fit into the recipe? If the salad serves 2 people and the mayo is the dressing, then 1/4 c mayo for each person isn't very healthy.
Owner's reply:
No mayo
Thursday, 24 September 2009 16:46
Domenica Catelli
Eileen! Thank you for catching this typo!!! Its a 1/4 Cup of goat cheese crumbles and you sprinkle over the salad at the end. Also, the salad serves 2-4 people depending what else is being served. Enjoy.

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