Popular in Food

Beet and Goat Cheese Salad

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

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
Rate me!
  • Makes: 8 servings
  • Roast: 40 mins to 45 mins 400°F
  • Stand: 15 mins
  • Prep: 25 mins

Beet and Goat Cheese Salad

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

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close