Beet Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 312
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 4
- Sodium
- 405
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
2 medium to large golden beets
1/4 cup grapeseed oil, divided
5 tablespoons rice wine vinegar
1/4 cup Chinese mustard
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground white pepper
2 cups shredded cabbage (a mixture of napa and bok choy)
1/2 cup fresh spinach leaves
3 tablespoons goat cheese
Directions
- Preheat the oven to 350 degrees F.
- Peel and then generously coat the beets with 2 tablespoons of grapeseed oil and put on a sheet pan or cookie sheet. Roast until they are tender, about 20 to 25 minutes. The beets are finished roasting when the exterior is tender to the touch.
- In a medium bowl, add the vinegar, mustard, honey and sesame oil and whisk until blended. Slowly add the remaining 2 tablespoons of grapeseed oil and whisk until emulsified. Season, to taste, with salt and pepper. In a large bowl, combine the shredded cabbage mixture and spinach. Heat a medium saute pan over high heat, add 2 tablespoons of the dressing and all of the cabbage and spinach mixture. Toss until the mixture is slightly wilted and well coated with the dressing. Remove from the heat to a large platter. Slice the beets into 1/4-inch disks and stack alongside the cabbage and spinach mixture, alternating the beets and goat cheese. Drizzle with the remaining dressing and serve.