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
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4 mediumred beets
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6 oz(about 4 cups) of arugula or spinach
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1/4 creduced fat balsamic vinaigrett, such as ken's light options
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1/4 cchopped fresh flat leat parsley
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1 Tbspchopped fresh chives
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·sea salt and groud freah pepper to taste
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1/2 ccrumbled goat or feta cheese (38 less calories if you omit the cheese)
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1/ cchopped toasted walnuts, (optional)
How to Make My Red Beet, Feta Cheese, & Walnut Salad
- Rince off beets and prick the skin of the beets with a fork.
- 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.
- When the beets are cool enough to handle, peel the beets and cut them into bite size wedges.
- In a large bowl, combine the beets, arugula or spinach, vinaigrette, parsley and chives.
- Toss thoroughly to combine and season with salt and papper to taste.
- Divide the salad among 4 plates.
- Top 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
