Roasted Beet And Goat Cheese Salad
Recipe from Family Circle

Roasted Beet And Goat Cheese Salad

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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 
    • 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

    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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