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Monday, April 11, 2011

Balsamic Beet & Goat Cheese Salad

Balsamic Beet & Goat Cheese Salad

1 bunch of fresh beets (3 large)
4-5 cups of fresh spinach or Arugula
1/4 of a red onion thinly sliced
1/3 cup goat cheese

1/3 cup of a good Balsamic Vinegar
2 T of Dijon mustard
2 T of honey
1 T of Olive Oil

Whisk together.

Heat oven to 400 degrees. cut stems and root end from the beets and wrap them each in tin foil. Place in the oven for 45 mins. Let them cool and wear glove when you peel them or your hands will be purple. Slice the beets in circles then cube them. Add them beets to the dressing and place in the fridge for an hour or more.

Place the salad greens in a bowl, top with red onions, beets and goat cheese. Drizzle the dressing from the beets on the salad and enjoy! I love to serve this salad as a side to a thinly sliced peppered tenderloin.

Weight Watcher Friends: The salad and beets have 0 points I count 1 point for the dressing because of the oil and usualy each serving gets no more than 2 points for the goat cheese, so depending on how much cheese you put on yours, it should have no more than 3 points which is incredible because it has HUGE flavor!!!

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