How To Make Beet Salad with Goat Cheese Toasts
Enjoy bites of sweet and spicy, with hints of creaminess, all in one plate by whipping up this low-fat, healthy beet salad recipe!
- 8medium beets,(1¾ lbs)
- 1cuppure maple syrup
- 1¼tspcayenne pepper
- 2tbspred wine vinegar
- 2tbspextra virgin olive oil
- 1garlic clove
- 12slicesbaguette,½ inch thick
- ½cupfresh goat cheese,(4 oz)
- 1tsppoppy seeds
- 4bibb lettuce heads,(3 oz each)
In a medium saucepan, cover the beets with water and bring to a boil. Simmer over moderate heat for about 25 minutes, until tender.
Transfer the beets to a plate and let cool, then peel and cut into ½-inch dices. Reserve 2 cups of the cooking liquid in the saucepan.
Add the maple syrup to the pan and boil over moderately high heat for 5 minutes. Stir in the beets and cayenne and simmer over moderate heat for about 30 minutes, until the beets are sweet and hot.
Using a slotted spoon, transfer the beets to a plate.
Boil the cooking liquid for about 8 minutes, until slightly thickened. Return the beets to the pan and let cool to room temperature.
In a small bowl, whisk 2 tablespoons of the beet syrup with the vinegar, olive oil and garlic and season with salt. Spread each toast with 2 teaspoons of goat cheese; sprinkle with poppy seeds.
In a large bowl, toss the lettuce with the beets and vinaigrette.
Mound the salad on plates, set the goat cheese toasts alongside and serve. Enjoy!
- Calories: 505.13kcal
- Fat: 13.30g
- Saturated Fat: 4.52g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.25g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 88.45g
- Fiber: 7.35g
- Sugar: 61.70g
- Protein: 12.51g
- Cholesterol: 10.35mg
- Sodium: 1103.35mg
- Calcium: 223.90mg
- Potassium: 1151.32mg
- Iron: 5.22mg
- Vitamin A: 350.37µg
- Vitamin C: 14.78mg
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