Roasted Beet and Goat Cheese Salad

[Guest guest]

Roasted Beet and Goat Cheese Salad

 

4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached

1 teaspoon finely chopped shallots

2 tsps. grainy Dijon mustard

2 tbsps. balsamic vinegar

2 tbsps. extra virgin olive oil

salt and freshly ground pepper, to taste

6 cups mixed greens

1/2 cup thinly sliced red onion

1/3 cup lower-fat goat cheese

 

Preheat oven to 400 degrees.

Wrap beets tightly in foil and roast in middle of oven for 1 to 1 1/2 hours, or

until tender.

Unwrap beets carefully and allow to cool.

Cut off stems and peel beets.

If desired, beets may be prepared a day ahead, covered and refrigerated.

Cut each beet into 6 wedges.

In a blender or food processor, mix together shallots, mustard, balsamic vinegar

and olive oil.

Season with salt and freshly ground pepper. Set aside.

The dressing may be made one day ahead and refrigerated until ready to use.

Place 1 cup/ 250 ml lettuce mix on each plate.

Arrange beets and sliced onions on lettuce and sprinkle goat cheese over top.

Drizzle dressing on top and serve immediately.

Makes 6 servings

Calories 125, Protein 5 g, Fat 10 g, Carbohydrate 6 g, Fiber 2 g, Sodium 225 mg,

Cholesterol 9 mg.