Roasted Beet And Goat Cheese Salad

Recipe from Family Circle
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    Balsamic Vinaigrette:
    • 1 tablespoon balsamic vinegar
    • 1/2 small shallot, finely chopped
    • 1 1/2 teaspoons Dijon mustard
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/4 cup extra-virgin olive oil
    • 1 bunch large beets (3 pounds)
    • 1 tablespoon olive oil
    • 6 cloves garlic, sliced
    • 1 head radicchio, washed, torn
    • 1 bunch arugula, washed, torn
    • 1/2 cup crumbled goat cheese
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    In small bowl, whisk together the vinegar, shallot, mustard, salt and pepper. Gradually whisk in oil until thick.
    Heat oven to 375 degrees F.
    Cut stems from beets, leaving 1 inch of the stems intact. Rub beets with oil. Place in roasting pan.
    Bake in 375 degree F oven 75 to 90 minutes or until knife-tender. Remove from oven. When cool enough to handle, trim and peel beets; cut each into 8 wedges. In large bowl, toss with 2 tablespoons vinaigrette.
    Bring a small pot of water to a boil. Add the sliced garlic; boil for 1 minute. Drain.
    To serve, in large bowl, combine radicchio, arugula and garlic. Add remaining vinaigrette; toss. Arrange beets over greens. Top with cheese. Makes 6 servings.

    nutrition information

    Per Serving: cal. (kcal) 248, Fat, total (g) 16, chol. (mg) 11, sat. fat (g) 5, carb. (g) 21, fiber (g) 6, pro. (g) 8, sodium (mg) 296, Percent Daily Values are based on a 2,000 calorie diet
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