Beet and Goat Cheese Salad Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Beet and Goat Cheese Salad Recipe

NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 21%
CARBS 28G31% OF CAL
6G FIBER0G ADDED0G INTRINSIC6G OTHER16G TOTAL SUGAR
FAT 26G64% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad of roasted beets, peppery spinach, and creamy goat cheese, tossed with maple-glazed walnuts and pomegranate in a bright pomegranate vinaigrette. It's festive and elegant.

mainsaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup pomegranate juice
  • 2 tablespoons shallot, chopped fine
  • 2 tablespoons red wine vinegar or champagne vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon orange zest, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • pinch allspice (optional)
  • 1 cup walnuts
  • pinch salt and allspice (optional)
  • 5-7 ounces baby spinach (or sub arugula)
  • 1 cup cooked lentils (black caviar lentils are nice here)
  • 1 1/2-2 cups cooked beets (peeled and cut into wedges) about 3 medium beets
  • 1/4 cup basil ribbons
  • 1 cup pomegranate seeds
  • 1/2-1 cup crumbled goat cheese, more for garnish
PREP
30M
SODIUM
308MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.