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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greens with Baked Goat Cheese and Roasted Beets

Source: dLife

Goat cheese and roasted beets make this a perfect spring salad.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	291.7

Total Carbs	21.1 g

Dietary Fiber	3.8 g

Sugars	5.8 g

Total Fat	21.0 g

Saturated Fat	3.6 g

Unsaturated Fat	1.7 g

Potassium	191.0 mg

Protein	5.3 g

Sodium	230.9 mg

Dietary Exchanges 21.0 Fat, 1.3 Vegetables, 0.1 Meat, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 serving goat cheese 0.5
0 1/2 cup extra virgin olive oil 4.0
4 pinch fresh thyme 1.0
1 cup bread crumbs 1.0
1 tbsp ground thyme 4.0
4 each fresh whole beets 1.0
1 pinch salt and pepper 6.0
6 cup salad greens

Directions

Slice cheese into 3/4" slices and arrange in a shallow dish. Combine the oil and the fresh thyme and pour over the cheese. Marinate for several hours.
Preheat oven to 400 degrees F. Trim all but 1-inch off the stems of the beets. Wash the beets well. Brush the beets with olive oil, sprinkle with salt and pepper and wrap in tin foil. Place the beets in a shallow baking pan and roast until a skewer inserted into the beets comes out easily, about 45 minutes to 1 hour (possibly more depending on the size of the beets).
Remove the beets from the oven and carefully open the packets. When the beets are cool enough to handle, carefully remove the skins from the beets and dice. Toss gently with some of the vinaigrette and set aside.
Meanwhile, turn down the oven to 350 degrees F. Mix the bread crumbs, dried thyme, salt and pepper in a shallow bowl. Dip each goat cheese round in the breadcrumb mixture to coat and place in a baking dish. Bake for 15 minutes or until the cheese is softened and crumbs are golden.
Toss the greens with vinaigrette. Arrange salad on individual plates with beets and one to two rounds of goat cheese.