Roasted Beet and Goat Cheese Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon dijon mustard
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 2 cups arugula
- 1/4 cup grapeseed oil
- 1 teaspoon dark sesame oil
Preparation Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese. Per serving: 149 calories, 7.2 g fat, 2.2 g saturated, 18.9 g carbohydrates, 5.7 g fiber, 5.7 g protein Nutritional analysis provided by Self
Preparation Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese. Per serving: 149 calories, 7.2 g fat, 2.2 g saturated, 18.9 g carbohydrates, 5.7 g fiber, 5.7 g protein Nutritional analysis provided by Self
