Roasted Beet, Peach and Goat Cheese Salad Recipe

Ingredients

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

  2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

     

Nutrition Facts

Calories: 691.2
                                           % Daily Value *
Protein: 46 %
Carbohydrates: 12 %
Exchange Other Carbs: 
Dietary Fiber: 31 %
Sugars: 
Fat: 81 %
Saturated Fat: 76 %
Cholesterol: 15 %
Vitamin A Iu: 173 %
Niacin Equivalents: 44 %
Vitamin B6: 46 %
Vitamin C: 123 %
Folate: 82 %
Calcium: 48 %
Iron: 36 %
Magnesium: 51 %
Potassium: 42 %
Sodium: 22 %
Thiamin: 38 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

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