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Course Salad
Cuisine Mediterranean
Keyword Beets, Chevre, Goat Cheese, Walnuts

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

  1. Pre heat oven to 350.
  2. 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.
  3. 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.
  4. Make dressing and set aside until ready to use.
  5. Slice beets and toss greens with dressing or drizzle on the greens and beets. Top with chunks of goat cheese and walnuts.