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Beet and Goat Cheese Salad

Makes: 8 servings
Roast 400°F 40 mins to 45 mins Stand 15 mins Prep 25 mins
Beet and Goat Cheese Salad
Ingredients
  • Salad
  • 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
  • 1  teaspoon  finely shredded lime peel
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 137,
  • Fat, total (g) 9,
  • chol. (mg) 6,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 4,
  • vit. A (IU) 539,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 110,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 111,
  • Potassium (mg) 372,
  • calcium (mg) 74,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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