My Red Beet, Feta Cheese, & Walnut Salad

Norma DeRemer

By
@PApride

We went out to eat and they had this salad on the menu. I ordered it asking the chef not to use Goat Cheese because I didn't like it. I asked if he would put Feda Cheese on instead. Well he kindly did and I love this salad; so a couple of day later I thought I'd try to copy it and sure enough it came out really good. I used spinach instead of arugula the second time I made it. Using the low fat ingredients didn't change the taste at all.I like using fresh veg's instead of canned when ever I can get them. I love beets any way you can make them. Talked to the chef for calories count. Nice man!


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Comments:

Serves:

4 w/ 11 grams of fat & 163 calories

Ingredients

4 medium
red beets
6 oz
(about 4 cups) of arugula or spinach
1/4 c
reduced fat balsamic vinaigrett, such as ken's light options
1/4 c
chopped fresh flat leat parsley
1 Tbsp
chopped fresh chives
sea salt and groud freah pepper to taste
1/2 c
crumbled goat or feta cheese (38 less calories if you omit the cheese)
1/ c
chopped toasted walnuts, (optional)

Directions Step-By-Step

1
Rince off beets and prick the skin of the beets with a fork.
2
Place the beets on a microwave safe plate and microwave on high until tender, about 12 minutes or you could wrap them in foil and roast them in the oven for 1 hour.
3
When the beets are cool enough to handle, peel the beets and cut them into bite size wedges.
4
In a large bowl, combine the beets, arugula or spinach, vinaigrette, parsley and chives.
5
Toss thoroughly to combine and season with salt and papper to taste.
6
Divide the salad among 4 plates.
7
Top each salad with crumbled goat or feta cheee and toasted walnuts and serve.

About this Recipe

Course/Dish: Vegetables, Other Salads
Other Tags: Quick & Easy, Healthy