Beet Salad

Name: Beet Salad
Yield: 4 servings
Ingredients: 1 4 medium red or golden beets (4 ounces each), stems and root ends removed; 1 1/3 cup walnuts, chopped; 1 1 tablespoon balsamic vinegar; 1 Freshly ground black pepper; 1 1 tablespoon sunflower-seed oil; 1 2 ounces lowfat goat cheese

From the kitchen of Carly

Roasted beets go earthy and sweet, then get grounded with tangy goat cheese and crunchy walnuts. The balsamic vinegar ties it all together while sunflower-seed oil keeps things light. Simple, elegant, and actually satisfying as a side or light meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 medium red or golden beets (4 ounces each), stems and root ends removed
11/3 cup walnuts, chopped
11 tablespoon balsamic vinegar
1Freshly ground black pepper
11 tablespoon sunflower-seed oil
12 ounces lowfat goat cheese

Instructions

Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.