Whole-Wheat Beet Salad with Goat Cheese

October 23, 2020
Created by Harmons Dietitian
25 minutes
Serves 8
  • Dressing
  • 1/8 tsp salt
  • 1 Tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp Dijon mustard
  • 1 tsp honey, optional
  • Salad
  • 1/2 lb beets, with greens
  • 2 Tbsp extra-virgin olive oil, plus more for roasting
  • 8 oz whole-wheat pasta, such as fusilli or penne
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1 1/2 oz goat cheese

For dressing, in a small bowl, mix together salt, vinegar, garlic, mustard and honey. Using a whisk, slowly drizzle in 2 tablespoons olive oil while whisking. Set aside.

Preheat oven to 350°.

Cut greens from beets, wash, pat dry with paper towels, roughly chop and set aside. Peel and chop beets into 1/2″ cubes. Put on a baking sheet, toss with a drizzle of olive oil, and roast until tender, about 30 minutes.

Cook pasta according to package directions, drain well. In a serving bowl, toss pasta with dressing. Add roasted beets, beet greens, olives, walnuts and raisins and toss to combine. Crumble with goat cheese and serve.

Nutrition per serving: 280 calories; 14g total fat (2g saturated); 340mg sodium; 35g carbohydrates; 5g dietary fiber; 10g sugar (1g added sugar); 7g protein