2 lb beets
1 lb small red-skinned potatoes
1/3 cup balsamic vinegar
1 TB organic extra virgin olive oil
2 TB prepared horseradish, drained
3/4 tsp salt
1 bulb fennel, trimmed, quartered lengthwise, and thinly sliced (21/2 cups)
2 scallions, thinly sliced
2 bunches arugula (3 cups)
6 oz soft goat cheese, crumbled
Preheat oven to 400°F. If beets are small, wrap several together in foil. If large, wrap each one separately. Place on baking sheet; bake 1 hour or until packet feels soft when pressed. (Timing may vary depending upon size and age of beets). When cool enough to handle, slip skins off beets (if you don't want to stain your hands, hold beets with paper towel). Cut beets into 1/2" wedges.
Meanwhile, in large pot of boiling water, cook potatoes for 20 minutes or until tender. When cool enough to handle, cut into 1/2" chunks.
In large bowl, whisk together vinegar, oil, horseradish, and salt. Add fennel, scallions, arugula, beets, and potatoes; toss to combine. Serve salads with goat cheese scattered on top.
Learn about horseradish
Per serving: 359 calories, 13g total fat, 6.8g saturated fat, 4.6g monounsaturated fat, 0.8g polyunsaturated fat, 8.3g dietary fiber, 15g protein, 50g carbohydrate, 20mg cholesterol, 819mg sodium
Good source of: fiber, vitamin B6, vitamin C, folate, magnesium, potassium
Posted: 12/29/2009 2:33:30 PM