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Organic Roasted Beet Salad with Goat Cheese Recipe Video
|Organic beets||2 Pound (Mix Of Red And Golden Beets)|
|Winter organic mesculin mix||6 Ounce (European Organic Salad Mix)|
|Bucheron/Other aged goat cheese||6 Ounce (Room Temperature)|
|Olive oil||4 Tablespoon|
|Champagne vinegar||2 Tablespoon|
|Finely chopped shallots||1 Tablespoon (Organic)|
|Dijon mustard||1⁄4 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
Calories 603 Calories from Fat 433
% Daily Value*
Total Fat 48 g74.1%
Saturated Fat 13.8 g69.1%
Trans Fat 0 g
Cholesterol 44.7 mg
Sodium 605.1 mg25.2%
Total Carbohydrates 26 g8.8%
Dietary Fiber 6.6 g26.6%
Sugars 14.8 g
Protein 17 g33.9%
Vitamin A 15.8% Vitamin C 0.61%
Calcium 38.4% Iron 5.7%
*Based on a 2000 Calorie diet
Watch the Roasted Organic Beet Salad with Aged
Goat Cheese video
Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size.
Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified.
Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in Ľ of vinaigrette dressing and season with salt and pepper. Let stand 30 minutes.
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