Beet Salad With Oregano, Pecans, And Goat Cheese
Need a gluten free, lacto ovo vegetarian, and primal salad? Beet Salad With Oregano, Pecans, And Goat Cheese could be a tremendous recipe to try. This recipe makes 6 servings with 199 calories, 6g of protein, and 14g of fat each. For $1.79 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have aged balsamic vinegar, oregano, olive oil, and a few other ingredients on hand, you can make it. This recipe from finecooking.com has 48 fans. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 64%, this dish is pretty good. Roasted Beet Salad with Goat Cheese and Pecans + $25 Gift Card Giveaway, Roasted Beet Noodles with Goat Cheese and Pecans, and Roasted Beet Salad with Oranges, Pecans & Feta Cheese are very similar to this recipe.
Servings: 6
Ingredients:
3 Tbs. aged balsamic vinegar
4 oz. soft goat cheese, crumbled
Sea salt or kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 Tbs. chopped fresh oregano
1/4 cup chopped lightly toasted pecans
8 to 10 medium beets (red, golden, or a combination)
Equipment:
steamer basket
sauce pan
pot
knife
bowl
Cooking instruction summary:
If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve. Make Ahead Tips You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing. nutrition information (per serving): Calories (kcal): 140, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 3, Protein (g): 4, Monounsaturated Fat (g): 6, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 1.5, Sodium (g): 110, Cholesterol (g): 5, Fiber (g): 1, Photo: Scott Phillips Rate this Recipe and View Reviews
Step by step:
1. If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges.
2. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve. Make Ahead Tips You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.
(mg)
1. 7, Polyunsaturated Fat
2. 5, Sodium
nutrition information (per serving)
1. Calories
(kcal)
1. 140, Fat
2. 11, Fat Calories
(g)
1. 100, Saturated Fat
2. 3, Protein
3. 4, Monounsaturated Fat
4. 6, Carbohydrates
5. 110, Cholesterol
6. 5, Fiber
7. Photo: Scott Phillips
8. Rate this Recipe and View Reviews
Nutrition Information:
covered percent of daily need
