Roasted Beets, Goat Cheese and Grilled Pork Salad

Name: Roasted Beets, Goat Cheese and Grilled Pork Salad
Total time: 1500 s
Yield: 4 servings
Ingredients: 8 ounces boneless pork chops 3/4-inch thick; 2 1/2 tablespoons dijon style mustard, divided; 4 lemon pepper teaspons; 1 head butter lettuce cleaned; 8 beets small, roasted, peeled and sliced; 1/2 red onion sliced; 4 tablespoons olive oil; 1 tablespoon lemon juice; 2 teaspoons dill weed; salt; black pepper; 4 ounces goat cheese crumbled; 4 tablespoons walnuts chopped

Pork

13Ingredients

┅Calories

25Minutes

Description

Prepare beets ahead of time, refrigerate until needed, and this salad dinner comes together quickly. Serve with hot French bread.

Ingredients

servings:

8 ounces boneless pork chops (3/4-inch thick)
2 1/2 tablespoons dijon (style mustard, divided)
4 lemon pepper (teaspons)
1 head butter lettuce (cleaned)
8 beets (small, roasted, peeled and sliced)
1/2 red onion (sliced)
4 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
salt
black pepper
4 ounces goat cheese (crumbled)
4 tablespoons walnuts (chopped)

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Directions

Rub pork chops with 2 tablespoons mustard and sprinkle with lemon pepper. Prepare medium-hot fire in grill. Grill chops directly over fire for 8-9 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Remove from grill and let rest for 3 minutes before slicing.
Arrange lettuce on four dinner plates; top with sliced beets and onion. Slice chops and fan on top of each salad. Whisk together oil, lemon juice, dill, remaining 1/2 tablespoon mustard, salt and pepper. Drizzle dressing over each salad and sprinkle with goat cheese and walnuts.

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