Beet and Goat Cheese Salad

Greek yogurt, fresh thyme, and lime juice create a tangy and zippy dressing for this beet-arugula salad.

  • Makes: 8 servings
  • Roast: 40 mins to 45 mins 400°F
  • Stand: 15 mins
  • Prep: 25 mins
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Beet and Goat Cheese Salad
Ingredients
6
small beets
1/4
cup olive oil
1/4
cup lime juice
1/4
cup plain Greek-style yogurt
3
tablespoons finely chopped shallot
3
tablespoons fresh thyme leaves
6
cups arugula
2
ounces goat cheese, crumbled
Directions
  1. Preheat the oven to 400 degrees F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let beets cool for 15 minutes. Remove skins and slice beets into 1/4-inch coins.
  2. For dressing, place all the ingredients in a container or jar with a lid and shake until well combined.
  3. Divide the arugula among small individual plates and arrange the beets atop the greens. Dollop with goat cheese, then serve the dressing on the side in individual portions.
From the Test Kitchen
Note:

To avoid staining your hands, use gloves or a knife and fork to hold the beets in place while you peel them.

Nutrition Facts (Beet and Goat Cheese Salad)
    Per serving:
  • 137 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 6 mg chol.,
  • 111 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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