roasted beet salad
Wonderful salad with blue or goat cheese and walnuts.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 6
cheese
walnuts
beets
american
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp salt
- 2.5 lbs beets
- 1/3 cup balsamic vinegar
- 1/3 cup walnut oil (i used evoo)
- 1/2 cup walnuts
- 4 oz blue cheese (i used goat cheese)
- 1.2 tsp fresh pepper
- Carbohydrate 20.9704578333333 g
- Cholesterol 14.175 mg
- Fat 24.0320547777778 g
- Fiber 6.14567493085861 g
- Protein 9.6759025 g
- Saturated Fat 5.03957644444444 g
- Serving Size 1 1 Serving (236g)
- Sodium 411.346466666667 mg
- Sugar 14.8247829024747 g
- Trans Fat 1.5380525 g
- Calories 326 calories
Cover each beet in foil and roast at 400 for one hour. Completely cool and peel, cut into 1/2 inch cubes. Refrigerate beets for 2 hours in plastic bag. Mix vinegar, salt and peper. Wisk in oil. Put beets, walnuts and cheese in a bowl. Pour dressing over beets and toss to coat, then enjoy.
