My Red Beet, Feta Cheese, & Walnut Salad
By
Norma DeRemer
@PApride
1
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!
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)
How to Make My Red Beet, Feta Cheese, & Walnut Salad
- 1Rince off beets and prick the skin of the beets with a fork.
- 2Place 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.
- 3When the beets are cool enough to handle, peel the beets and cut them into bite size wedges.
- 4In a large bowl, combine the beets, arugula or spinach, vinaigrette, parsley and chives.
- 5Toss thoroughly to combine and season with salt and papper to taste.
- 6Divide the salad among 4 plates.
- 7Top each salad with crumbled goat or feta cheee and toasted walnuts and serve.
About My Red Beet, Feta Cheese, & Walnut Salad
Course/Dish: Vegetables, Other Salads
Other Tags: Quick & Easy, Healthy
