Detalles de la receta

Arugula and Roasted Beet Salad With Chevre Cheese Dressing

Número de Porciones: 6

Tamaño de la porción: 1 cup

An appetizing prelude to any meal.

Nombre: Cantidad:
beets, stems removed and bottoms trimmed 3 small
Dressing:
white wine or champagne vinegar, or lemon juice for more of a citrus flavor 2 Tbsp
Dijon mustard 0.50 tsp
sugar 0.50 tsp
garlic clove, minced 1
chèvre goat cheese 1 Tbsp
olive oil 2 Tbsp
Salt and pepper to taste
Salad:
washed baby arugula 6 cups
peeled, shredded carrots 1 cup
1:

Preheat oven to 425°F. Wrap each beet in foil and place on a baking sheet. Roast the beets for 45 minutes to 1 hour until they are tender when pierced with a fork. Unwrap the beets and let cool.

2:

Meanwhile, prepare the dressing: In a small bowl or measuring cup, combine the vinegar, mustard, sugar, and garlic. Whisk well. Add the cheese and whisk again. Slowly stream in the oil, whisking constantly, until the dressing is well mixed. Season with salt and pepper to taste.

3:

Under running water, peel the beets by hand. Pat dry. Cut each beet into 6 wedges.

4:

To assemble the salad: Divide the arugula among 6 salad plates. Top with carrots. Surround with 3 wedges of beets. Drizzle with the dressing.

Información nutricional (por porción)
Calorías 75
Calorías de grasa 45
Grasa total 5g
Grasa saturada 1g
Colesterol 0mg
Sodio 55mg
Potasio n/a
Carbohidratos 6g
Fibra dietética 1g
Azúcares 3g
Proteína 2g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Vegetable 1 Fat