Roasted Beet Salad with Goat Cheese

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 55 minutes

재료

4 medium sized beets (chopped into slices or cubes)

1 cup goat cheese (crumbled)

1/4 cup pine nuts (toasted)

2 tbsp olive oil (extra virgin)

3 tbsp white wine vinegar

1/4 cup lemon juice (freshly squeezed)

1 tsp lemon zest

2 tbsp red onion (finely chopped)

1 tsp fresh dill (finely chopped)

1/4 tsp salt

1/4 tsp cracked black pepper

방향

Roast your beets: preheat the oven to 400 °F.Thoroughly wash and pat the beets to dry. Using a sharp knife, trim a small slice off both the top and root ends of each beet then securely wrap with aluminum foil.Roast on a baking sheet for 40-50 minutes, or until tender. To check if the beets are done, pierce the thickest part of the beet with a fork; it should slide in easily.Allow the beets to cool completely.Once cooled, using a paper towel rub the skins off; they should easily come off.*Alternatively: you can substitute with store-bought beets that are ready-to-eat and cooked. Look for vacuum sealed or jars that are not pickled. Drain, and chop as per recipe instructions.

Prepare your beets: begin by cutting your beets into wedges or cubes. Set the prepared beets aside in a large mixing bowl.

Prepare the dressing: in a small mixing bowl, combine all of the dressing ingredients and stir until well-combined. (Don't worry if the dressing tastes tart; the sweetness of the beets will balance it out).

Mix: pour the dressing over the beats and gently toss to combine. Once combined, pour beets into a serving bowl.

Garnish: with crumbled goat cheese, toasted pine nuts and more fresh dill.

영양 정보

• 칼로리: 311 kcal
• 지방 전체: 25 g
• 포화 지방: 10 g
• 불포화 지방: 13 g
• 콜레스테롤: 26 mg
• 나트륨: 420 mg
• 탄수화물 전체: 11 g
• 식이섬유: 3 g
• 총 당류: 7 g
• 단백질: 13 g