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Nutrition Facts
Nutrition facts per serving:
- Calories 197
- Protein(gm)6
- Carbohydrate(gm)10
- Fat, total(gm)16
- Cholesterol(mg)11
- Saturated fat(gm)4
- Monosaturated fat(gm)8
- Polyunsaturated fat(gm)3
- Dietary Fiber, total(gm)4
- Sugar, total(gm)3
- Vitamin A(IU)2089
- Vitamin C(mg)14
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)93
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)296
- Potassium(mg)516
- Calcium(DV %)101
- Iron(DV %)2
Roasted Beet, Goat Cheese and Fennel Salad
Cool: 20 mins
Bake: 1 hr 30 mins 400°F
Ingredients
- Lemon Vinaigrette
- 2 large beets (1 pound)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 2 medium fennel bulbs, cored and very thinly sliced
- 8 cups torn butterhead (Boston or bibb) lettuce
- 1/4 cup chopped walnuts, toasted
- 4 ounces crumbled goat cheese (chevre)
- 2 tablespoons snipped fresh chives
Directions
Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Nutrition Facts
Lemon Vinaigrette
Yield:2/3 cup
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon finely chopped shallot
- 1 1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon finely shredded lemon peel
- 1/2 teaspoon honey
- 1/3 cup olive oil
Directions
In a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil. Makes 2/3 cup.
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