Roasted Beet Salad with Goat Cheese Recipe
Roasted beet salad makes a refreshing addition to any outdoor barbeque and helps make your buffet table pop.
Ingredients
- 5 red beets leaves removed
- 5 yellow beets leaves removed
- 1/4 cup goat cheese
- 1 Tbsp fresh parsley finely chopped
- 1/4 cup raw pumpkin seeds toasted
- olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Line baking sheet with foil.
- Spread beets evenly on pan and drizzle with oil. Roast in oven 1 hour; or until easily poked with toothpick.
- Cool beets slightly, rub off skins and cut into wedges.
- Form goat cheese into small balls and roll in chopped parsley.
- Arrange beets and cheese on each plate and sprinkle with toasted pumpkin seeds. Drizzle with olive oil and add salt and pepper to taste. Enjoy!
Notes
Did you know that goat cheese has almost twice as much protein and half the fat and cholesterol as regular cream cheese?
Nutrition
Calories: 172kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 235mg | Potassium: 677mg | Fiber: 6g | Sugar: 14g