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Greens with Baked Goat Cheese and Roasted Beets
Source: dLife

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

Rating:
Prep Time: 3 hours
Cook Time: 45 minutes
Difficulty: Intermediate

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
4 1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 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 serving  goat cheese
0 1/2 cup  extra virgin olive oil
4 pinch  fresh thyme
1 cup  bread crumbs
1 tbsp  ground thyme
4 each  fresh whole beets
1 pinch  salt and pepper
6 cup  salad greens
Directions
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Toss the greens with vinaigrette. Arrange salad on individual plates with beets and one to two rounds of goat cheese.

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