Beet with Goat Cheese and Walnut Salad

May 11, 2017

Just a few ingredients to make a gourmet salad that would go rather well with a great steak and some fabulous Uruguayan tannat, the red wine of Uruguay. You can substitute the beet leaves with spinach if preferred.

1 bunch beet (beetroot) including leaves, substitute the leaves with spinach leaves
3 ozs walnuts lightly crushed
1 tbsp olive oil
3 1/2 ozs goat's cheese crumbled
vinaigrette dressing optional

Cut the beets from the stem. Bring a pot of water to the boil and place beets in the pot to simmer for 30 minutes, longer if the beets are large, or until cooked. Place beets in a bowl of cool water. After...
See the full directions on my site

Nutritions

Calories
121

Sodium
77mg
3% DV

Fat
5g
8% DV

Protein
4g
8% DV

Carbs
12g
4% DV

Fiber
1g
5% DV