Bring to a boil, then cook for 20 to … This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Fry the slices until golden brown, 1 to 2 minutes per side. While nothing is risk free, some activities are safer than others when it comes to COVID-19. Everything you need for a delicious feast. Spread the beets on a baking sheet. All rights reserved. 2 ounces goat cheese, crumbled (about 1/2 cup), © 2020 EatingWell.com is part of the Allrecipes Food Group. Gradually whisk in the oil. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction. Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top. Season the vinaigrette, to taste, with salt and pepper. Info. EatingWell may receive compensation for some links to products and services on this website. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. All Right Reserved. A mandoline is the best way to get thin, even slices from the roasted beets. Offers may be subject to change without notice. 2 pounds beets, peeled and cut into wedges, 1 tablespoon finely chopped fresh rosemary, Kosher salt and freshly ground black pepper, Three 4-ounce goat cheese logs, cut into 12 slices, Sign up for the Recipe of the Day Newsletter Privacy Policy, Kitchen Confessional: Four Seasons on the Ranch, Spinach and Goat Cheese Frittata Ham Cups, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits, Pumpkin Crostini with Goat Cheese and Balsamic Glaze. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Place beets into a saucepan, and fill with enough water to cover. Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Set aside and cool. 2 1/2 fat, 2 vegetable, 1/2 medium-fat protein. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Toss the beets in a small bowl with enough dressing to coat. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Remove from heat (the mixture will thicken as it cools). Spread the beets on a baking sheet. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Roast until the beets are tender, 45 to 50 minutes. This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Drain on a paper towel-lined plate. When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. 225 calories; protein 6.2g 12% DV; carbohydrates 23.3g 8% DV; dietary fiber 3.9g 16% DV; sugars 17.7g; fat 11.5g 18% DV; saturated fat 3g 15% DV; cholesterol 3.9mg 1% DV; vitamin a iu 466.4IU 9% DV; vitamin c 7.4mg 12% DV; folate 143.9mcg 36% DV; calcium 82.1mg 8% DV; iron 2mg 11% DV; magnesium 53.4mg 19% DV; potassium 521.7mg 15% DV; sodium 316.9mg 13% DV; thiamin 0.1mg 8% DV. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Open the foil packet; let cool for 30 minutes. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Arrange the sliced beets, overlapping slightly, on a platter. this link is to an external site that may or may not meet accessibility guidelines. Put the flour, eggs and breadcrumbs in separate shallow bowls. Roast until the beets are tender, 45 to 50 minutes. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. © 2020 Discovery or its subsidiaries and affiliates. Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Beet & Goat Cheese Salad. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch… To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day. Use of this site constitutes acceptance of our, 4 Mistakes that stuffing... Vinegar and seal the packet 1/4 inch of vegetable oil in a small bowl enough!, then cook for 20 to … Beet & goat cheese and peppery add... Allrecipes Food Group with a knife, about 45 minutes them, then cook 20... Few things you can do that would ruin a perfectly good stuffing and! 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