Beet Salad with Orange, Edamame and Goat Cheese

Beet Salad with Orange, Edamame and Goat Cheese

10 ingredients
141 calories
30 min cook time
reviews

Ingredients

10 total
1/4 teaspoon fresh ground black pepper
2 cups packed arugula
1 orange, peeled and segments halved (about 3/4 cup)
2 teaspoons red wine vinegar
1 tablespoon balsamic vinegar
1/3 cup shelled edamame, cooked and cooled
1/4 cup crumbled goat cheese
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil, divided
2 large beets, any color (about 11 ounces total)

Directions

Prep: 25
Cook: 30
Wait: 0
Serving: 6
Step 1
Cut stem and root ends from beets; peel. Cut into ½-inch slices. Place on foil-lined baking sheet; brush slices on both sides with 1 tablespoon oil.
Preparation: 10 min
Step 2
Bake at 350° F for 30 to 35 minutes or until tender.
Cooking: 30 min
Step 3
Cool; cut into bite-size wedges.
Preparation: 10 min
Step 4
Whisk remaining 2 tablespoons oil, balsamic vinegar, wine vinegar, salt and pepper in small bowl.
Preparation: 2 min
Step 5
Place arugula, beets, oranges and edamame in large bowl. Pour dressing over salad; toss to coat. Sprinkle with goat cheese.
Preparation: 3 min

Nutrition Information

141 calories per serving
Serving size: 6
10.21g fat
8.98g carbs
4.12g protein
% DV*
Total Fat 10.21g
13.08%
Saturated Fat 3.01g
Cholesterol 7.9mg
Sodium 182.25mg
Carbohydrates 8.98g
3.26%
Dietary Fiber 2.38g
Sugars 6.08g
Protein 4.12g
8.24%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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