Arugula and Roasted Beet Salad with Chevre Cheese Dressing
Recipe Makes 6 servings
3 small beets, stems removed and bottoms trimmed
2 tbsp white wine or champagne vinegar, or lemon
juice for more of a citrus flavor
1/2 tsp Dijon Mustard
1/2 tsp sugar
1 garlic clove, minced
1 tbsp chevre goat cheese
2 tbsp olive oil
Salt and Pepper to taste
6 cups washed baby arugula
1 cup peeled, shredded carrots
1. Preheat the oven to 425. Wrap each beet in foil and place on a baking sheet. Roast the beets for 45 minutes to 1 hour until they are tender when pierced with a fork. Unwrap the beets and let cool.
2. Meanwhile, prepare the dressing: in a small bowl or measuring cup, combine the vinegar, mustard, sugar, and garlic. Whisk well. Add the cheese and whisk again. Slowly stream in the oil, whicking constantly until the dressing is well mixed. Season with salt and pepper to taste.
3. Under running water, peel the beets by hand. Pat dry. Cut each beet into 6 wedges.
4. To assemble the salad: Divide the arugula among 6 salad plates. Top with carrots. Surround with 3 wedges of beets. Drizzle with the dressing.
Calories from fat 45
Total fat 5 grams
Saturated fat 1 gram
Trans fat 0 grams
Cholesterol 0 mg
Sodium 55 mg
Carbohydrate 6 grams
Dietary fiber 1 gram
Sugars 3 grams
Protein 2 grams
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