Beet and Goat Cheese Salad
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 4 medium beets, rinsed
  • 12 cups spring mix, loosely packed
  • ¼ cup aged balsamic vinegar
  • ¼ cup olive oil
  • ½ cup walnuts, chopped
  • 4 oz goat cheese, crumbled
Instructions
  1. Preheat oven to 375 degrees F.
  2. Trim off each end of the beets and using tin foil, loosely wrap each beet individually and place on a baking sheet. Roast for 1 hour, remove from oven and allow to cool to room temperature. Peel off the skin of each beet using your fingers (gloves are helpful!) or a paring knife. Slice each beet and refrigerate until ready to use.
  3. Toss the spring mix with the balsamic vinegar and olive oil until well-coated. Top with walnuts, goat cheese, and roasted beets. Serve immediately.
Notes
Prevention RD original recipe
Nutrition Information
Serving size: ¼ recipe Calories: 338 Fat: 28.5 Carbohydrates: 15.5 Sugar: 11.0 Sodium: 200 Fiber: 3.8 Protein: 8.8 Cholesterol: 20
Recipe by Prevention RD at https://preventionrd.com/2016/08/beet-and-goat-cheese-salad/