Prep Time: 15 minutes
Cooking Time: 1 hour
Ingredients
- 2 whole beets roasted
- 10 oz dark leafy greens I used a combination of spinach, arugula, baby kale, baby chard
- 4 oz goat cheese crumbles
- 1/2 cup walnut pieces
- 1/2 cup olive oil
- 3 tbsp white balsamic vinegar
- 1 small, sweet onion minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- To roast the beets, wrap in foil with skin on and cook in 400 degree F oven until soft, 45-60 minutes depending on the size of your beets. Once cool enough to handle, peel off skin and slice remaining beets to desired size.
- You may toast the walnuts, if you desire, but adding them to a small sauté pan and cooking over medium heat while constantly stirring until they start to slightly brown and smell toasted, about 5 minutes.
- To make the vinaigrette, combine olive oil, vinegar, shallot, and Dijon and whisk until fully emulsified.
- To serve salad, you may either layer ingredients on chilled salad plates and serve dressing on the side, or you may toss everything including the desired amount of dressing in one large bowl. Top with salt and freshly ground pepper, as desired.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1/2 cup
- Calories: 330
- Total Fat: 29g, 38%
- Saturated Fat: 6g, 31%
- Trans Fat: 0g
- Cholesterol: 25mg, 8%
- Sodium: 380mg, 17%
- Total Carbohydrate: 12g, 4%
- Dietary Fiber: 4g, 14%
- Total Sugars: 7g
- Added Sugars: 0g, 0%
- Protein: 7g, 15%
- Vitamin D: 0mcg, 0%
- Calcium: 2mg, 10%
- Iron: 2mg, 10%
- Potassium: 500mg, 10%