my red beet, feta cheese, & walnut salad

Name: My Red Beet, Feta Cheese, & Walnut Salad
Yield: 4
Ingredients: 4 medium red beets; 6 ounce(s) (about 4 cups) of arugula or spinach; 1/4 cup(s) reduced fat balsamic vinaigrett, such as ken's light options; 1/4 cup(s) chopped fresh flat leat parsley; 1 tablespoon(s) chopped fresh chives; - sea salt and groud freah pepper to taste; 1/2 cup(s) crumbled goat or feta cheese (38 less calories if you omit the cheese); 1/ cup(s) chopped toasted walnuts, (optional)

(1 RATING)

49 Pinches 1 Photo

Norma DeRemer

York, PA

Updated on Mar 1, 2012

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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yield 4 w/ 11 grams of fat & 163 calories

Ingredients

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

How To Make my red beet, feta cheese, & walnut salad

Step 1

Rince off beets and prick the skin of the beets with a fork.

Step 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.
Step 3

When the beets are cool enough to handle, peel the beets and cut them into bite size wedges.
Step 4

In a large bowl, combine the beets, arugula or spinach, vinaigrette, parsley and chives.
Step 5

Toss thoroughly to combine and season with salt and papper to taste.
Step 6

Divide the salad among 4 plates.
Step 7

Top each salad with crumbled goat or feta cheee and toasted walnuts and serve.
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