Recipe courtesy of Robert Irvine
Recipe courtesy of Robert Irvine
Show:
Restaurant: Impossible
Episode:
Ambush: Third Ambush Is the Charm
Roasted Beet Salad
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 872
- Total Fat
- 53 g
- Saturated Fat
- 16 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 10 g
- Protein
- 43 g
- Cholesterol
- 111 mg
- Sodium
- 1095 mg
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 872
- Total Fat
- 53 g
- Saturated Fat
- 16 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 10 g
- Protein
- 43 g
- Cholesterol
- 111 mg
- Sodium
- 1095 mg
Ingredients
Dressing:
Roasted Beet Salad:
Directions
- For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.
- For the roasted beet salad: Preheat the oven to 350 degrees F.
- Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.
- Cook the quinoa according to the package instructions. Cool and set aside.
- Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.
