Roasted Beet, Goat Cheese and Walnut Salad with Lemon Thyme Vinaigrette

Sign me up for anything involving goat cheese.  This salad is full of beets, cheese and lemony vinaigrette, which in this house, pretty much guarantees I will get it all to myself.

Goat Cheese Walnut & Beet Salad | suburbancluster.com

So the other day I stopped into a local market that’s been around since I was a kid.  It’s sort of a cross between a farmer’s market, grocery store and a nursery.  I was absolutely starving at the time and went a little nuts on the fresh produce.  I haven’t cooked beets much in the past, but they looked good that day because well…everything looked good at that moment.  So I bought a few and then wasn’t really sure what to do with them.  I came up with this salad, and I haven’t been able to stop eating it.

I used one red beet and one golden beet in this recipe.  You could use just one or the other, but the combo makes a really pretty salad.  The upside of the red beets are the beautiful color, but using just golden will make your kitchen look less like a murder scene.

Goat Cheese Walnut & Beet Salad | suburbancluster.com

To cook the beets I wrapped each in foil and roasted them on a lined baking sheet at 400 degrees for about an hour.  Roasting this way makes them easier to peel and to chop.  You could also peel, chop and then roast them in cubes which would cut down on the cooking time.  Totally your call.  Beets are little higher in carbs than other vegetables we eat regularly.  But in moderation I think they can absolutely be eaten from time to time, especially with some protein added to the mix.

But let’s talk about the dressing for a minute.  I have issues with 99% of store-bought varieties.  There are very few I’ve found that are both carb and point-friendly and actually taste good.  Most are full of wacky ingredients, sugar and/or preservatives that make them very fake tasting.  I’m willing to spend a few more of my points on real deal salad dressing, but that’s just me.  This Lemon Thyme Vinaigrette is fresh, light and only takes a few minutes to make.  It tastes like summer.

Goat Cheese Walnut & Beet Salad | suburbancluster.com

You can definitely make the beets and dressing ahead of time.  Once those are prepped this salad comes together really quickly.  I see myself eating this a lot this summer with some grilled chicken or salmon on top!

Roasted Beet, Goat Cheese and Walnut Salad with Lemon Thyme Vinaigrette

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings (salad), 6 servings (dressing)

Serving Size: ~ 2 cups salad + 2 tablespoons vinaigrette

Calories per serving: 190 (salad), 115 (vinaigrette)

Roasted Beet, Goat Cheese and Walnut Salad with Lemon Thyme Vinaigrette

Ingredients

  • 8 cups romaine hearts, chopped
  • 2 cups beets, red and golden, roasted
  • 2 oz walnuts, roughly chopped
  • 2 oz goat cheese, crumbled
    For the Vinaigrette
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 2 tablespoons dijon mustard
  • 1 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 drops liquid stevia (or preferred sweetener)

Instructions

  1. Wash and chop the romaine lettuce hearts.
  2. Peel roasted beets and chop into cubes.
  3. Toss the lettuce, beets, walnuts and crumbled goat cheese together in a large bowl.
  4. Drizzle with vinaigrette (approx 2 tablespoons per salad serving).
    For the Vinaigrette
  1. Combine all the ingredients in a wide mouth mason jar.
  2. Use immersion blender to combine (or shake vigorously).

Notes

WEIGHT WATCHERS SMART POINTS: 4 SP (salad), 4 SP (vinaigrette)

NET CARBS: 7 net carbs (salad), 2 net carbs (vinaigrette)

The nutritional information shown above was calculated using the My Fitness Pal and WW websites and the ingredients I used. Values may vary depending on ingredient choices or substitutions.

http://suburbancluster.com/2017/04/28/roasted-beet-goat-cheese-walnut-salad/

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