Goat Cheese Salad with Roasted Beets, Pears and Walnuts

by Susan Cross | Posted: November 22nd, 2010 | No Comments »

Healthy Thanksgiving recipes continued…

Goat Cheese Salad with Roasted Beets, Pears and Walnuts :

• 4-5 beets*
• ¼ cup toasted pumpkin seeds
• 2 tablespoons light agave nectar
• 2 pears
• 1 package of organic mesclun mixed greens
• 1/2 cup olive oil
• 1 tablespoon flaxseed oil
• ½ cup lemon juice
• ¼ cup balsamic vinegar
• 1 small log of goat cheese
• Whole wheat bread crumbs

Wash, peel and cube beets. Place beets in sauce pan, cover with water, bring to a boil. Cook beets for 25 minutes, until tender. Drain in colander.

Take your cold goat cheese out of fridge right when you are ready to use. Cut into discs on a cutting board (dental floss works best). Take two little plates – one will have olive oil, the 2nd will be bread crumbs. Place each cheese disc in oil, both sides and roll in bread crumbs. Place discs on cookie sheet bake at 350 degrees for about 10-15 minutes.

In skillet, gently toast your pumpkin seeds, toss for a few minutes and drizzle the agave and a pinch of salt. Toss all together until toasted.

Slice pears. Assemble on salad plates: greens, beets, pear slices. Once assembled, place two cheese discs on top and sprinkle with pumpkin seeds.

Dressing: mix olive oil, flaxseed oil, balsamic, lemon juice, pinch of salt and pepper, shake and pour over salad.

Venus Quick Tip: On food prep day wash, peel cube beets and store in container until ready to cook. Assemble cheese discs ahead of time and place in freezer. Take out the night before you will be using. Prepare salad dressing before and keep in jar in fridge.

Venus Quick Side Dish: Make your beets, slice some pears, throw on some candied walnuts or pecans, crumble some cheese. Still delicious!