Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese

Name: Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese
Prep time: 4 h 10 min
Cook time: 1 h
Total time: 5 h 10 min
Yield: 4 servings
Ingredients: 2 cups water; ½ cup plus 2 tablespoons polenta grits; ¼ teaspoon salt; 3 medium beets; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 6 cups mixed greens; 2 tablespoons fresh mint leaves; 2 tablespoons shelled pistachios; 2 ounces goat cheese; 2 tablespoons olive oil; 2 tablespoons orange juice; 1 tablespoon balsamic vinegar; ¼ teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
4 hrs 10 mins
Cook Time
1 hr
Total Time
5 hrs 10 mins
Servings
4 servings
Calories
302 kcal
Course
Side Dish, Main Course
Cuisine
American

Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese

Omar Parker

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This mixed green salad with roasted beets, crispy polenta croutons and crumbled goat cheese is hearty and filling enough to be enjoyed as main meal!

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Ingredients

Servings

For the polenta:

2 cups water
½ cup plus 2 tablespoons polenta grits
¼ teaspoon salt

For the salad:

3 medium beets trimmed and peeled
2 tablespoons olive oil divided
½ teaspoon salt divided
½ teaspoon black pepper divided
6 cups mixed greens
2 tablespoons fresh mint leaves torn
2 tablespoons shelled pistachios roughly chopped
2 ounces goat cheese crumbled

For the dressing:

2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
¼ teaspoon salt

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Instructions

To prepare the polenta, preheat your oven to 350°F. Spray an 8 x 8 inch baking dish with nonstick cooking spray. Whisk together the water, polenta grits and salt in your prepared baking dish. Then transfer the dish to your preheated oven and bake until the polenta is firm and all the water is absorbed, about 40 minutes. Remove the baking dish from your oven and set it aside to cool to room temperature. Then cover the dish and transfer it to your refrigerator. Chill the polenta for at least 4 hours or up to overnight. Once the polenta is fully chilled, slice it into 1-inch cubes.
To prepare the salad, preheat your oven to 350°F. Line two rimmed baking sheets with parchment paper. Slice the beets into ¼ inch thick rounds. Then slice the rounds down the middle to create half moon shapes. You should have about 2 cups of sliced beets. Toss the sliced beets in a bowl with 1 tablespoon of olive oil and ¼ teaspoon each of salt and black pepper. Spread the beet slices out onto one of the parchment paper-lined baking sheets. In a separate bowl, toss together the cubed polenta with the remaining 1 tablespoon of olive oil and ¼ teaspoon of salt and black pepper. Spread the polenta cubes out onto the second parchment paper-lined baking sheet. Transfer both baking sheets to your oven and bake for 15 minutes. The beets should be slightly softened and the polenta should be starting to crisp around the edges. Remove both baking sheets from the oven and set aside.
Meanwhile, in a small bowl, whisk together all of the ingredients for the dressing until well combined.
Add the mixed greens to a large bowl and drizzle with the dressing, tossing to coat. Then add the mint leaves, pistachios, goat cheese, roasted beet slices and polenta croutons to the bowl, tossing gently to combine. Transfer the salad to serving bowls and enjoy immediately.

Nutrition Information

Show Details

Calories 302kcal (15%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 7mg (2%) Sodium 705mg (29%) Potassium 412mg (12%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1031IU (21%) Vitamin C 22mg (24%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 302 kcal

% Daily Value*

Calories	302kcal	15%
Carbohydrates	27g	9%
Protein	7g	14%
Fat	19g	29%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	7mg	2%
Sodium	705mg	29%
Potassium	412mg	9%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1031IU	21%
Vitamin C	22mg	24%
Calcium	55mg	6%
Iron	2mg	11%