Roasted Beet and Goat Cheese Salad

Jans Sushi Bar

Ready in: 45 minutes
Servings: 6
Vegetarian
Gluten Free

Ingredients

  • 1/4 teaspoon freshly ground black pepper
    Spices and Seasonings
  • 1 1/2 tablespoons Dijon mustard
    Condiments
  • 3 ounces goat cheese, crumbled
    Cheese
  • 10 ounces mixed baby greens
    Produce
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 cup pistachios
    Nuts;Savory Snacks
  • 2 tablespoons raw honey
    Nut butters, Jams, and Honey;Health Foods
  • 3 medium beets, red and golden
    Produce
  • 1 1/2 tablespoons minced red onion
    Produce
  • 3 tablespoons red wine vinegar
    Oil, Vinegar, Salad Dressing
  • 1/2 teaspoon kosher or sea salt
    Spices and Seasonings

Steps

  • Preheat oven to 425°F. Lightly scrub the beets; trim the stem and root ends.
  • Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour. Unwrap the beets and allow to sit until cool enough to handle. Rub off the skins with a clean paper towel or peel with a paring knife; cut into ½-inch dice. Set aside.In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper.
  • Whisking constantly, slowly add the olive oil in a steady stream. Taste and adjust seasoning if necessary.Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese; drizzle with the vinaigrette.
  • Serve immediately.Nutrition (per serving): 285 calories, 23.6g total fat, 6.5mg cholesterol, 331mg sodium, 327.6mg potassium, 14.3g carbohydrates, 3g fiber, 9.4g sugar, 6.1g protein.

Nutrition

  • Calories: 186.19  cal  (9.31%)
  • Fat: 10.31  g  (15.86%)
  • Saturated Fat: 3.0  g  (18.73%)
  • Carbohydrates: 18.74  g  (6.25%)
  • Sugar: 12.54  g  (13.94%)
  • Cholesterol: 6.52  mg  (2.17%)
  • Sodium: 368.25  mg  (16.01%)
  • Protein: 6.89  g  (13.77%)
  • Folate: 117.95  µg  (29.49%)
  • Manganese: 0.53  mg  (26.27%)
  • Vitamin C: 16.01  mg  (19.41%)
  • Copper: 0.33  mg  (16.65%)
  • Vitamin B6: 0.31  mg  (15.59%)
  • Vitamin A: 756.93  IU  (15.14%)
  • Fiber: 3.64  g  (14.55%)
  • Phosphorus: 144.65  mg  (14.47%)
  • Potassium: 482.83  mg  (13.8%)
  • Magnesium: 42.09  mg  (10.52%)
  • Vitamin B1: 0.15  mg  (10.25%)
  • Iron: 1.8  mg  (9.98%)
  • Vitamin B2: 0.13  mg  (7.79%)
  • Calcium: 54.48  mg  (5.45%)
  • Zinc: 0.8  mg  (5.33%)
  • Selenium: 3.21  µg  (4.58%)
  • Vitamin E: 0.65  mg  (4.3%)
  • Vitamin B3: 0.77  mg  (3.85%)
  • Vitamin B5: 0.36  mg  (3.58%)
  • Vitamin K: 2.04  µg  (1.95%)

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