Frisée, Baby Spinach, and Golden Beet Salad

This salad of greens, beets, and goat cheese would please Walter Willett's palate. You can use regular red beets in place of golden beets, or opt for a combination of both.

Yield: 6 servings

Ingredients

• 3/4  pound  medium golden beets
• 1  cup  cranberry juice cocktail
• 1/3  cup  sweetened dried cranberries
• 3  tablespoons  sugar
• 2  tablespoons  raspberry vinegar
• 1  tablespoon  minced shallots
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  walnut oil
• 4  cups  frisée or radicchio
• 4  cups  baby spinach
• 1/2  cup  (2 ounces) crumbled soft (log-style) goat cheese

Preparation

Preheat oven to 400°.

Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.

Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

Nutritional Information

Calories:

175 (28% from fat)

Fat:

5.4g (sat 2.2g,mono 1.2g,poly 1.6g)

Protein:

4.2g

Carbohydrate:

28.7g

Fiber:

3.3g

Cholesterol:

7mg

Iron:

1.7mg

Sodium:

214mg

Calcium:

74mg