cheree
02-07-2007, 11:50 AM
Frisée, Baby Spinach, and Golden Beet Salad
This salad of greens, beets, and goat cheese. You can use regular red beets in place of golden beets, or opt for a combination of both.
3/4 pound medium golden beets
4 cups frisée or radicchio
4 cups baby spinach
1/2 cup (2 ounces) crumbled soft (log-style) goat cheese
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon walnut oil
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400°.
Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.
Yield: 6 servings
CALORIES 175 (28% from fat); FAT 5.4g (sat 2.2g,mono 1.2g,poly 1.6g); PROTEIN 4.2g; CHOLESTEROL 7mg; CALCIUM 74mg; SODIUM 214mg; FIBER 3.3g; IRON 1.7mg; CARBOHYDRATE 28.7g
Cooking Light, JANUARY 2005
This salad of greens, beets, and goat cheese. You can use regular red beets in place of golden beets, or opt for a combination of both.
3/4 pound medium golden beets
4 cups frisée or radicchio
4 cups baby spinach
1/2 cup (2 ounces) crumbled soft (log-style) goat cheese
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon walnut oil
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400°.
Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.
Yield: 6 servings
CALORIES 175 (28% from fat); FAT 5.4g (sat 2.2g,mono 1.2g,poly 1.6g); PROTEIN 4.2g; CHOLESTEROL 7mg; CALCIUM 74mg; SODIUM 214mg; FIBER 3.3g; IRON 1.7mg; CARBOHYDRATE 28.7g
Cooking Light, JANUARY 2005