Spring Beet and Goat Cheese Salad with Walnuts
Try this Spring Beet and Goat Cheese Salad with Walnuts recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup balsamic vinegar
- 3 oz goat cheese crumbled
- 5 oz arugula
- 2 cooked beets cut into strips
- 1 large orange segmented
- 1/4 cup fisher walnut halves and pieces rough chopped
- 1/3 cup light oil (i used avocado oil)
- 1/4 cup fisher walnut halves and pieces finely chopped and toasted
- juice from segmented orange used in salad (about 1
- big pinch coarse salt and pepper
- Carbohydrate 9.0825508285503 g
- Cholesterol 33.5941848735 mg
- Fat 13.15701367071 g
- Fiber 1.13398094089763 g
- Protein 11.1611048678679 g
- Saturated Fat 8.8375385835785 g
- Serving Size 1 1 -4 servings, depending on what you are serving wit (145g)
- Sodium 245.449994061022 mg
- Sugar 7.94856988765267 g
- Trans Fat 0.862108997470999 g
- Calories 200 calories
On a large salad plate, layer arugula, goat cheese, beets and segmented oranges. Season lightly with a pinch of coarse salt and fresh ground pepper. In a small jar, combine oil, vinegar, toasted chopped walnuts and orange juice. Add a pinch of coarse salt and pepper and shake vigorously until well combined. Serve with salad.
