Ingredients

  • 16 beets (baby, or 8 large, washed and trimmed)
  • 8 slices baguette
  • 1 head radicchio
  • 1 bunch watercress
  • 1/2 cup walnuts (toasted)
  • 8 1/2 ounces goat cheese
  • dressing
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup extra virgin olive oil (or walnut oil)

Directions

  1. Preheat oven to 350°F.
  2. Wrap beets in foil, place on a baking tray and roast for 25 mins, or until tender. Peel.
  3. To make croutons, drizzle baguette slices with a little olive oil, place on a baking tray and bake for 8 mins, or until crisp and golden.
  4. Distribute radicchio and watercress between 4 serving plates. Arrange 4 baby beets, walnuts and goat cheese on top.
  5. To make the dressing, bring balsamic vinegar and brown sugar to a boil, stirring to dissolve sugar. Reduce heat and simmer for 5 mins, or until slightly thickened and syrupy. Whisk in oil then drizzle dressing over salad. Serve with croutons on the side.
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NutritionView more

1100Calories
Sodium55%DV1330mg
Fat80%DV52g
Protein86%DV44g
Carbs40%DV120g
Fiber56%DV14g

PER SERVING *

Calories1100Calories from Fat470
% DAILY VALUE*
Total Fat52g80%
Saturated Fat19g95%
Trans Fat
Cholesterol65mg22%
Sodium1330mg55%
Potassium1620mg46%
Protein44g86%
Calories from Fat470
% DAILY VALUE*
Total Carbohydrate120g40%
Dietary Fiber14g56%
Sugars38g76%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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