Beet Salad
A delicious roasted beet salad featuring tender beets, crunchy walnuts, and creamy goat cheese, dressed with balsamic vinegar and sunflower oil.
4 servings
1 hr
Ingredients
- •4 medium red or golden beets
- •⅓ cup walnuts
- •1 tablespoon balsamic vinegar
- •1 to taste black pepper
- •1 tablespoon sunflower-seed oil
- •2 ounces lowfat goat cheese
Cooking Instructions
- 1.
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
60 min