Beet, Goat Cheese, Walnut and Basil Salad
Prep time
Cook time
Total time
Tasty salad to start any meal
Ingredients
- 3-4 beets
- 3 ounces goat cheese
- 10-12 sprigs of basil
- 6 tablespoons chopped walnuts
- ¼ cup chopped parsley
- ¼ cup olive oil
- balsamic vinegar, salt and pepper to taste
Instructions
- Boil the beets until a fork easily pierces - soft but not mushy- about 35 minutes for medium sized beets
- Let beets cool to room temp (you can prep the beets the day before and keep refrigerated)
- Slice beets about ¼" thick
- Place 3 beet slices on plate and top with about ½ ounce of goat cheese in 3 pieces
- Sprinkle basil leaves and a tablespoon of chopped walnuts over the top of beets and goat cheese
- Salt and pepper each plate to taste
- Drizzle lightly with olive oil and a small splash of balsamic vinegar
Notes
Serve the salad as an appetizer before your mushroom lasagne meal.
Nutrition Information
Serving size: 6 Calories: 187 Fat: 16g Saturated fat: 4g Unsaturated fat: 12g Carbohydrates: 7g Sugar: 4g Sodium: 119mg Fiber: 3g Protein: 5g Cholesterol: 7mg
Recipe by Delicious Perspective at https://deliciousperspective.com/mushroom-lasagne-roasted-asparagus/