Spinach, Beet & Goat Cheese Salad
Ingredients
4 medium beets, peeled, cut into ¾ inch cubes
4 tablespoons extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon ground black pepper
4 cups raw, pre-rinsed and drained, baby spinach
2 teaspoons balsamic vinegar
4 ounces organic goat cheese
2 ounces walnuts, shelled and toasted
Directions
Preheat the oven to 375F. Toss the beets with 2 tablespoons of the oil, the salt and pepper in an ovenproof baking dish and roast for about 40 minutes, until the beets are tender but not overcooked.
When the beets are cooked, remove them from the oven and let cool a few minutes. Toss the spinach with the remaining 2 tablespoons olive oil and the vinegar and spoon onto individual servings plates. To each portion, add beets, goat cheese and walnuts.
Calories: 360
Protein: 10 g
Fat: 32 g
Carbs: 12 g
Fiber: 4 g
Sodium: 367 g
