Mixed greens with roasted vegetables and goat cheese
Nutrition Facts
- cal. (kcal) 287

- Makes: 4 servings
- Start to Finish: 1 hr
- Carb Grams Per Serving: 48
Ingredients
-
1 1/2
tablespoons
extra-virgin olive oil, divided
-
1/2
teaspoon
minced fresh thyme
-
1/4
teaspoon
kosher salt, divided
-
1/4
teaspoon
freshly ground black pepper, divided
-
1
tablespoon
sugar
-
2
tablespoons
honey
-
1
teaspoon
Dijon mustard
-
1/4
cup
balsamic vinegar
-
1/4
cup
dried cranberries, coarsely chopped
-
8
cups
mixed greens
-
2
ounces
goat cheese
-
2
large beets
-
8
carrots, peeled and cut into 1-inch pieces
-
2
onions, peeled and sliced into eight wedges
Directions
- Heat oven to 400 degrees F.
- Wrap beets in foil; roast in a roasting pan for 30 minutes.
- In a bowl, toss together carrots, onions, 2 teaspoons oil, thyme and half of the salt and pepper; add to roasting pan. Roast 20 minutes more, or until vegetables are tender.
- Meanwhile, in a small saucepan over medium-low heat, dissolve sugar, honey and mustard in vinegar; add cranberries. Simmer for 5 minutes; whisk in remaining salt, pepper and oil.
- Remove from heat. When vegetables are done, remove foil from beets and let cool slightly.
- When cool enough to handle, peel beets and cut into 1-inch chunks. Mound lettuce onto four plates; top with beets and other roasted vegetables and goat cheese. Drizzle with dressing.
Nutrition Information
Servings Per Recipe: 4PER SERVING: 287 cal., 9 g total fat 48 g carb. (9 g fiber), 7 g pro.
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