Roasted Beet, Goat Cheese and Fennel Salad

Make this tasty goat cheese salad as a side dish or a meal in itself. Each serving is under 200 calories.

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3.5 by 11 people

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Prep: 30 mins
  • Cool: 20 mins
  • Bake: 1 hr 30 mins 400°F

Roasted Beet, Goat Cheese and Fennel Salad

Directions

  1. Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
  2. 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.
  3. In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
  4. In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
  5. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Lemon Vinaigrette

Directions

  1. 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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Nutrition Facts (Roasted Beet, Goat Cheese and Fennel Salad)

  • Per serving:
  • 197 kcal ,
  • 16 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 11 mg chol. ,
  • 296 mg sodium ,
  • 10 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 6 g pro.
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11 Ratings

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