0.0 – 0 reviews • High Fiber
Ingredients
- 1 pound beets (about 3 medium), red, gold, striped or a mix
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 medium head frisee, cleaned and torn (about 8 cups)
- 1 bunch watercress, cleaned and stems trimmed (about 3 cups)
- 1/4 cup walnuts, toasted and roughly chopped
- 4 ounces goat cheese, sliced or crumbled
- 8 long, angled baguette slices, toasted
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons walnut oil
- 1 tablespoon finely minced shallot
- 1 teaspoon minced fresh thyme leaves
Instructions
- Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
- Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
- Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
465 |
| Total Fat |
36 g |
| Saturated Fat |
8 g |
| Carbohydrates |
27 g |
| Dietary Fiber |
7 g |
| Sugar |
9 g |
| Protein |
12 g |
| Cholesterol |
13 mg |
| Sodium |
669 mg |