Sweet meets savory in this stunning salad. Dappled with goat's cheese and dark red roasted beets, this side dish is lightly coated in a sherry vinaigrette. Toasted walnuts add a tasty crunch and a burst of flavor.
Ingredients
Method
Heat the oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes.
Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the olive oil and season with salt and pepper. Set vinaigrette aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces.
Mix beets with half of the vinaigrette, then mix spinach and arugula with the rest of the vinaigrette.
Transfer greens to plates and top with beets, walnuts, and goat cheese.
Nutritional Info
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.