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Wednesday, September 12 2012

Serve this side dish when you want to add some color to your plate. It's delicious with grilled or roasted beef or chicken.


Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette
Recipe from 
Servings: Makes about 2/3 cup.
Prep Time: 20 mins
Total Time: 1 hr 2 mins
     lb.  red, yellow and/or candy-striped beets, rinsed and trimmed
     Tbsp.  extra-virgin olive oil
     cups  arugula, watercress, baby spinach, and/or mesclun
     8-oz. log  Capriole Fresh Goat Cheese or other goat cheese
    1/3  cup  broken walnuts, toasted
        Lemon Vinaigrette (recipe follows)
Cut beets in half. Place beets in a single layer in a shallow baking pan. Drizzle with the olive oil; toss to coat. Cover with foil and roast in a 425 degrees F for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel and slice 1/4-inch thick. Set aside.
Arrange greens on 4 individual salad plates. Top with beets and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately. Pass remaining vinaigrette. Makes 4 side-dish servings.

lemon vinaigrette
In a screw-top jar combine 1/3 cup extra-virgin olive oil; 1/2 teaspoon finely shredded lemon peel; 1/4 cup lemon juice; 1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed; 1 tablespoon honey; 1 teaspoon Dijon-style mustard; 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator for up to 1 week. Shake before serving. Makes about 2/3 cup.
nutrition information
Per serving: Calories 516, Total Fat 43 g, Saturated Fat 12 g, Cholesterol 26 mg, Sodium 481 mg, Carbohydrate 20 g, Fiber 5 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 18%, Iron 17%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:55 am   |  Permalink   |  0 Comments  |  Email

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