Recipes

Beet and Goat Cheese Salad

Written on November 01, 2005

Healthy Bonus: Iron-rich beets and heart-healthy walnut oil boost the flavor and nutrients in this colorful salad. Also, try adding some left-over Thanksgiving turkey for some extra protein.

Salad

1 cup halved walnuts
6 oz. (about 3 generous handfuls) baby greens, such as arugula, spinach, or mesclun mix
8 medium canned beets (about 8 oz), drained and sliced
4 oz. aged goat cheese, sliced or crumbled

Dressing

2 Tbsp. olive oil
1 Tbsp. walnut oil
3 Tbsp. tarragon white wine vinegar

Preheat oven to 350 degrees.
To prepare salad. Roast walnuts in single layer on ungreased baking sheet until golden brown and fragrant, about 6 minutes, stirring occasionally. Allow to cool.
Combine walnuts, greens, and beets in large bowl.
To prepare dressing. Whisk oils in small bowl. Gradually whisk in vinegar and then salt and freshly ground pepper to taste. Gently toss with salad, sprinkle with cheese, and serve.

Makes 6 servings. Per serving: 170 calories, 7 gram protein, 4 gram carbs, 6 gram healthy fat, 1 g fiber, 150 mg sodium.