Ingredients:
- 1/2 cup Lettuce, Spring Mix or arugula
- 1/2 cup, chopped walnuts
- 4 small beets, cleaned
- 2 oz Cheese, goat, semisoft type
- 2 teaspoon Extra Virgin Olive Oil
- 1/3 cup balsamic vinegar
Directions:
- Preheat oven to 375 degrees
- Wash and scrub off skins of 4 small beets with potato brush (wear gloves) and place them on aluminum foil
- Spray beets with olive oil lightly and sprinkle with sea salt
- Create a sealed pouch with the aluminum foil, allowing a bit of room for steam to form
- Roast in oven checking on tenderness after about 25 minutes...some beets can take up to an hour dependant on how fresh and how large they are
- Remove beets from oven when they are tender and let cool
- Place Balsamic vinegar in a small skillet over medium-high heat, bring it to a boil and then quickly to a simmer watching carefully lowering heat if neccesary
- Take off heat when it's a little thinner then you want it as it will continue to reduce a bit (about 2-4 minutes)
- Arrange lettuce, walnuts and goat cheese crumbles on a serving plate
- Slice beets and place on top
- Spray salad with olive oil
- drizzle Balsamic reduction over salad
Makes 3 servings
Nutrition Breakdown per serving:
Calories: 300, Protein: 10g, Carbohydrates: 17g, Fat: 21g