Roasted Beet Salad with Herbed Goat Cheese Toasts

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Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.  

350
Calories
15g
Fat
14g
Protein
6
Servings

Ingredients

1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt
2 T sherry vinegar
2 T walnut oil
1/2 t Dijon mustard
1/4 t salt
1/8 t black pepper
1 lb medium-size golden beets (trimmed of greens and scrubbed)
1 lb medium-size red beets (trimmed of greens and scrubbed)
1 small baguette - about 7 ounces (cut into 1-inch-thick slices)
10 c salad greens (about one 5-ounce container)
1/2 c candied walnuts
3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt
1/2 c crumbled goat cheese
1 1/2 t Italian seasoning
Nutrition Information: 
Serving Size: 
352
Calories: 
350
Calories from Fat: 
140
Total Fat: 
15g
Total Fat Percent: 
23%
Saturated Fat: 
3.5g
Saturated Fat Percent: 
18%
Cholesterol: 
10mg
Cholesterol Percent: 
3%
Sodium: 
420mg
Sodium Percent: 
18%
Total Carbohydrate: 
42g
Total Carbohydrate Percent: 
14%
Dietary Fiber: 
7g
Dietary Fiber Percent: 
28%
Sugars: 
25g
Protein: 
14g
Protein Percent: 
28%
Vitamin A: 
80%
Vitamin C: 
30%
Calcium: 
15%
Iron: 
20%

Preparation:

Step 1

Stir together regular yogurt, vinegar, oil, mustard, salt and pepper; set aside.

Step 2

Heat oven to 400°. Place beets on a large piece of aluminum foil on a baking sheet; fold foil around beets, sealing it tightly, to form a packet. Bake beets for 1 hour 15 minutes or until tender.

Step 3

Arrange bread slices on a baking sheet. After beets have roasted for 1 hour, place bread slices in oven and bake at for 15 minutes or until lightly browned. Remove beets and bread slices from oven and heat broiler.

Step 4

Remove beets from foil and let cool. Using a paper towel, rub skins from beets and cut into 8 to 10 wedges, each about 1/2-inch thick.

Step 5

Stir together salad greens and walnuts in a bowl; toss with half of prepared dressing. In another bowl, toss beets with remaining dressing; set aside.

Step 6

Stir together Stonyfield Greek yogurt, goat cheese and Italian seasoning. Spread 1 to 2 tablespoons on each bread slice and place until broiler for 1 to 2 minutes or until lightly browned.

Step 7

To serve, divide salad and beets amongst 6 plates and serve with 1 or 2 goat cheese toasts.

Ingredients

1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt
2 T sherry vinegar
2 T walnut oil
1/2 t Dijon mustard
1/4 t salt
1/8 t black pepper
1 lb medium-size golden beets (trimmed of greens and scrubbed)
1 lb medium-size red beets (trimmed of greens and scrubbed)
1 small baguette - about 7 ounces (cut into 1-inch-thick slices)
10 c salad greens (about one 5-ounce container)
1/2 c candied walnuts
3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt
1/2 c crumbled goat cheese
1 1/2 t Italian seasoning
Nutrition Information: 
Serving Size: 
352
Calories: 
350
Calories from Fat: 
140
Total Fat: 
15g
Total Fat Percent: 
23%
Saturated Fat: 
3.5g
Saturated Fat Percent: 
18%
Cholesterol: 
10mg
Cholesterol Percent: 
3%
Sodium: 
420mg
Sodium Percent: 
18%
Total Carbohydrate: 
42g
Total Carbohydrate Percent: 
14%
Dietary Fiber: 
7g
Dietary Fiber Percent: 
28%
Sugars: 
25g
Protein: 
14g
Protein Percent: 
28%
Vitamin A: 
80%
Vitamin C: 
30%
Calcium: 
15%
Iron: 
20%

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