Biaggi's Roasted Beet Salad W/ Goat Cheese Recipe

Looking for an easy biaggi's roasted beet salad w/ goat cheese recipe? Learn how to make biaggi's roasted beet salad w/ goat cheese using healthy ingredients.


Submitted by crzeszutko

Makes 10 servings



Honey Balsamic Dressing cup balsamic vinegar 3 tbl honey tsp salt tsp pepper 1 cup olive oil In large bowl whisk together balsamic vinegar and honey. Add the salt & pepper, whisk until well blended. While continuing to whisk, slowly add the olive oil. Place in refrigerator until ready to use. Yields 1 cups of dressing. Fresh Roasted Beets 2 lb. fresh, whole beets 6 cups water 4 oz. white vinegar Pinch kosher salt 1 cup Honey Balsamic Dressing 4 tsp honey Dash salt & pepper Preheat oven to 400. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on the size to yield 1? pieces. In a large bowl whisk together cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss together until all pieces are coated. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use. 4 oz. fresh arugula cup Honey Balsamic Dressing 3 cups fresh roasted beets 2 avocadoes, diced cup dried cranberries 10 oz. goat cheese 5 oz. walnuts, finely chopped Cracked black pepper Separate goat cheese into 10 equal portions; roll each portion into a ball and flatten to create patties; coat each goat cheese patty with chopped walnuts. Arrange arugula on a large platter; evenly drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries evenly across to top of the arugula. Place the pieces of goat cheese down the center of the plate. Garnish with cracked black pepper and serve.

Recipe Ingredients for biaggi's roasted beet salad w/ goat cheese

3 tbsp Pure US Grade A Clover Honey
0.5 cup Vinegar balsamic
32 oz Beets
0.5 cup Beets
3 tbsp Pure US Grade A Clover Honey
1 fruit without skin and seeds Avocados
0.25 cup Craisins, Sweetened Dried Cranberries
5 oz Goat, Soft Type Cheese
2 oz Chopped Walnuts

Recipe Directions for biaggi's roasted beet salad w/ goat cheese

  1. Honey Balsamic Dressing

  2. cup balsamic vinegar

  3. 3 tbl honey

  4. tsp salt

  5. tsp pepper

  6. 1 cup olive oil

  7. In large bowl whisk together balsamic vinegar and honey. Add the salt & pepper, whisk until well blended. While continuing to whisk, slowly add the olive oil. Place in refrigerator until ready to use. Yields 1 cups of dressing.

  8. Fresh Roasted Beets

  9. 2 lb. fresh, whole beets

  10. 6 cups water

  11. 4 oz. white vinegar

  12. Pinch kosher salt

  13. 1 cup Honey Balsamic Dressing

  14. 4 tsp honey

  15. Dash salt & pepper

  16. Preheat oven to 400. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on the size to yield 1? pieces.

  17. In a large bowl whisk together cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss together until all pieces are coated. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use.

  18. 4 oz. fresh arugula

  19. cup Honey Balsamic Dressing

  20. 3 cups fresh roasted beets

  21. 2 avocadoes, diced

  22. cup dried cranberries

  23. 10 oz. goat cheese

  24. 5 oz. walnuts, finely chopped

  25. Cracked black pepper

  26. Separate goat cheese into 10 equal portions; roll each portion into a ball and flatten to create patties; coat each goat cheese patty with chopped walnuts. Arrange arugula on a large platter; evenly drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries evenly across to top of the arugula. Place the pieces of goat cheese down the center of the plate. Garnish with cracked black pepper and serve.

Categories

Salads

Nutrition Facts
Serving Size 163.0g
Amount Per Serving
Calories
201
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
132mg
6%
Potassium
422mg
12%
Total Carbohydrates
26.5g
9%
Dietary Fiber
4.5g
18%
Sugars
20.4g
Protein
5.5g
Vitamin A 4% Vitamin C 10%
Calcium 4% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  •   Bad points
  • Very high in sugar
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