Recipe Details
Ingredients
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2beets, scrubbed
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1bunchmâche (lamb’s lettuce), rinsed and dried
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1buncharugula, rinsed and dried
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2fresh peaches – peeled, pitted, and sliced
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1(4 ounce)package goat cheese, crumbled
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¼cuppistachio nuts, chopped
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2shallots, chopped
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¼cupwalnut oil
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2tablespoonsbalsamic vinegar
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salt and ground black pepper to taste
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
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Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
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Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
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Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories691 | |
| % Daily Value * | |
| Total Fat 53g |
68% |
| Saturated Fat 15g |
76% |
| Cholesterol 45mg |
15% |
| Sodium 555mg |
24% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 8g |
28% |
| Total Sugars 22g |
|
| Protein 23g |
46% |
| Vitamin C 74mg |
82% |
| Calcium 478mg |
37% |
| Iron 6mg |
36% |
| Potassium 1492mg |
32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
