A favorite, modified slightly from the original found on Food Network
Line a baking sheet with foil. Preheat oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. (I use a hot pan on the stove top and warm the beets with a little of the dressing, about 5 minutes.) Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with goat cheese and serve. Can also add 1/2 cubed avocado for extra colour. We usually skip this step.
A great way to use cooked beets. Very elegant. It can be set on a larger plate and everyone serve themselves.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 417 | ||
Calories from Fat: 296 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.9g | 44 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 217.2mg | 7 % | |
Potassium 664.6mg | 17 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 17.9g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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