Roasted Beets & Goat Cheese Salad
A great combination of earthy flavour!
Yield
6 servingsPrep
10 minCook
100 minReady
110 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beets
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 4 | ounces |
mixed salad greens
|
|
| 2 | ounces |
goat (chevre) cheese
|
|
| 1 | x |
lemon juice
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beets
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 115.6 | ml/g |
mixed salad greens
|
|
| 57.8 | ml/g |
goat (chevre) cheese
|
|
| 1 | x |
lemon juice
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the oven to 400.
Generously coat each beet with olive oil and individually wrap them in aluminum foil.
Bake for one hour or until soft. Depending on the size of the beets this may take up to an hour and a half.
When done, allow them to cool, and then slice into rounds.
Mix the greens and goat cheese.
Apply olive oil, a few drops of lemon juice, and salt and pepper to the greens and beet slices.
Fan out the beets on one side of the plate and place the greens on the other.
