Preheat an oven to 350F.
Peel beets and cut into 1-inch round wedges. Place the beets on a baking sheet. Coat with olive oil and season with salt and pepper. Cover the baking sheet with aluminum foil and roast until the beets are fork-tender, about 1 hour.
Add beets & greens to bowl. Garnish with the goat cheese and walnuts. Drizzle the Raspberry Vinaigrette over the salad and serve immediately. Serves 6.
Per Servings: 42 Calories; 4 g Fat; 0.25 g Sat Fat; 0 mg
Cholesterol; 0.07 mg Sodium; 0.84 g Carb; 0.35 g Fiber; 2 g Protein.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 165 (86%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 14.9mg||5 %|
|Sodium 98.3mg||3 %|
|Potassium 86.7mg||2 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.7g|
|Protein 5.9g||8 %|
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Calories per serving: 192
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