Beet & Goat Cheese Salad
This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.
To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.
2 1/2 fat, 2 vegetable, 1/2 medium-fat protein