Beet and Goat Cheese Salad for 2

[Guest guest]

Beet and Goat Cheese Salad

 

2 small cooked beets or one can (8-1/4 oz.) tiny whole beets, chilled

1 TB chopped fresh basil or flat-leaf parsley

1/8 tsp. ground black pepper

4 TB bottled reduced-fat or fat-free balsamic vinaigrette salad dressing

4 cups mixed baby salad greens

2 TB walnuts, chopped

1 oz. semisoft Chevre goat cheese, crumbled

 

Drain and cut up beets. In a medium bowl, combine cut-up beets, basil, and

pepper.

 

Drizzle with 2 tablespoons of the salad dressing; toss to coat.

 

Arrange greens on 2 salad plates; sprinkle with remaining dressing.

 

Top with beet mixture, walnuts, and goat cheese.

 

Makes 2 servings.

 

Note: This cook sometimes uses canned diced beets.