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Spiralized Beet Salad with Honey Balsamic Vinaigrette

Spiralized Beet Salad with Honey Balsamic Vinaigrette
Servings:
8
Total Time:
15 minutes

Ingredients

For the vinaigrette
1 tablespoon honey
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper

For the salad
1 small red onion, thinly sliced
1 navel orange, cut into segments
1 (8-oz) package microwavable sugar snap peas
1 (32-oz) container red beet spirals
1 (4-oz) goat cheese with honey log, crumbled
1 (4-oz) package watercress greensr

Steps

  1. Prepare vinaigrette. Whisk all vinaigrette ingredients in small bowl until blended; reserve.
  2. Prepare salad. Bring large pot of water to a boil. Slice onion and segment orange. Microwave peas following package instructions; chill 5 minutes.
  3. Add beets to boiling water and cook 1 minute; drain and immediately transfer to bowl of ice water. Let stand 3–4 minutes to shock (stop the cooking process). Remove beets from ice water and set aside. Crumble goat cheese.
  4. Combine in medium bowl all salad ingredients (except goat cheese) with 4 tablespoons vinaigrette; toss to coat. Top with goat cheese and drizzle with remaining vinaigrette, if desired. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 150kcal; FAT 8.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 180mg; CARB 16g; FIBER 2.00g; SUGARS 11g; PROTEIN 5g; CALC 6%; IRON 6%

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