5.0 from 3 votes
Beet and Mixed Green Salad with Polenta Croutons and Goat Cheese
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!
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
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.