Beet and Goat Cheese Spinach Salad
Salad can sometimes sound like a snooze – shake things up with this plate of greens! Using spinach instead of lettuce pumps up the nutrient content of this salad, since spinach supplies vitamins A,K,C,E and many of the B vitamins, including folate. Also, spinach is a great source of iron and calcium! The sweet taste of beets with goat cheese and the filling protein in the soybeans make this salad extra satisfying! Also, walnuts offer way more than a satisfying crunch to this salad – walnuts are a great source of omega 3 fatty acids, which help to reduce inflammation. Eat this salad to fuel your body with tons of nutritional goodness!
Ingredients (serves 1):
2 C spinach
2 medium ready-to-serve beets (skinned, pre-cooked, refrigerated)
1 Tbsp walnuts
2 Tbsp edamame (out of pods, unsalted)
.5 oz chevre (goat cheese), crumbled
1 small cucumber, sliced
1 tsp extra virgin olive oil
1 Tbsp red wine vinegar
1. Place spinach on plate. Add edamame, cucumber slices, walnuts and goat cheese.
2. Dice beets. Add to salad.
3. Combine olive oil and vinegar in small cup. Pour over salad. Serve.
*Bringing this salad to work? No problem! Prevent soggyness by investing in a container that has a separate compartment for salad dressing. Just remember to store your lunch in the fridge!
The Goods: What’s Inside?
Nutritional Analysis Per Serving
Calories 259 calories, Fat 16 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 155 mg, Carbohydrates 21 g, Fiber 6 g, Sugar 11 g, Protein 12 g, Calcium 189 mg.