This is an easy delicious salad, once the beets are roasted. Roast the beets earlier in the day or even the day before.
Ingredients
- 2 (235 gr) medium beets, after roasted and skinned 19 CHO
- 4 oz. (113 gr) Chevre Goat Cheese 7 CHO
- ¼ cup (46 gr) fresh walnuts 3 CHO
- 8 cups baby greens 0 CHO
TOTAL CHO 29 CHO
4 SERVINGS (29 CHO DIVIDED BY 4) 7.25 CHO/SERVING
Dressing
- 1/3 cup olive oil 0 CHO
- 2 TBSP red wine vinegar 0 CHO
- 1 tsp. Dijon mustard 0 CHO
- Salt and pepper
- TOTAL CHO 0 CHO
Instructions
- Pre heat oven to 350.
- Wash beets and let air dry. Cut root piece off so a little steam can escape while cooking. Wrap in aluminum foil and cook for 60 – 90 minutes, until fork tender but not mushy.
- Let beets cool in the foil on the counter. When cool enough to handle, under running warm water peel skin from beets. Place in Ziplock bag and refrigerate until using.
- Make dressing and set aside until ready to use.
- Slice beets and toss greens with dressing or drizzle on the greens and beets. Top with chunks of goat cheese and walnuts.
