On the weekends, I like to treat myself and eat whatever I feel like eating, be it an oversize serving of macaroni and cheese or a decadently fudgey brownie. However, that means during the week I stock up on tons of vegetables and fruits. One way to do this is to enjoy salads for dinner. The key to a satisfying salad is to select elements that have different textures. There has to be something creamy, crispy, chewy, and tangy. With its beets, goat cheese, walnuts, and balsamic vinaigrette, this recipe is just the sort of salad I'm talking about.
The ingredient list calls for bottled balsamic dressing, but I prefer to quickly whisk my own. To serve up this salad, get the recipe and
- 2 small cooked beets or one 8-1/4-ounce can tiny whole beets, chilled
- 1 tablespoon snipped fresh basil or flat-leaf parsley
- 1/8 teaspoon ground black pepper
- 4 tablespoons bottled reduced-fat or fat-free balsamic vinaigrette salad dressing
- 4 cups mixed baby salad greens
- 2 tablespoons coarsely chopped walnuts, toasted
- 1 ounce semisoft goat cheese (chevre), crumbled
- Slice beets into bite-sized wedges.
- In a medium bowl, combine cut-up beets, basil, and pepper. Drizzle with 2 tablespoons of the salad dressing; toss to coat.
- Arrange greens on 2 salad plates; sprinkle with remaining dressing.
- Top with beet mixture, walnuts, and goat cheese.
- Salads, Main Dishes