Arugula and Roasted Beet Salad With Chèvre Cheese Dressing
ingredients
3 small beets, stems removed and bottoms trimmed
Dressing
2 Tbsp. white wine or champagne vinegar, or lemon juice for more of a citrus flavor
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1 garlic clove, minced
1 Tbsp. chèvre goat cheese
2 Tbsp. olive oil
Salt and pepper to taste
Salad
6 cups washed baby arugula
1 cup peeled, shredded carrots
preparation
6 servings
Serving size: 1 cup
Preparation time: 20 minutes
Cooking time: 45 minutes to 1 hour
1. Preheat the oven to 425°F. Wrap each beet in foil and place on a baking sheet. Roast the beets for 45 minutes to 1 hour until they are tender when pierced with a fork. Unwrap the beets and let cool.
2. Meanwhile, prepare the dressing: In a small bowl or measuring cup, combine the vinegar, mustard, sugar, and garlic. Whisk well. Add the cheese and whisk again. Slowly stream in the oil, whisking constantly, until the dressing is well mixed. Season with salt and pepper to taste.
3. Under running water, peel the beets by hand. Pat dry. Cut each beet into 6 wedges.
4. To assemble the salad: Divide the arugula among 6 salad plates. Top with carrots. Surround with 3 wedges of beets. Drizzle with the dressing.
nutrition
Nutrition facts
Vegetable exchanges 1
Fat exchanges 1
Amount per serving
Calories 75
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 55 mg (without added salt)
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 3 g
Protein 2 g
Comments
Post new comment