email this pageIngredients
2 small bunches golden beets
2 small bunches red beets
1/3 cup honey
1/3 cup cider vinegar
1 tablespoon fresh thyme leaves
¼ cup olive oil
¼ teaspoon salt
Coarsely ground black pepper
4 thin slices of baguette, toasted
3 ounces of herbed goat cheese
1 Vidalia onion, thinly sliced
4 cups thinly sliced romaine lettuce
Instructions
2 small bunches red beets
1/3 cup honey
1/3 cup cider vinegar
1 tablespoon fresh thyme leaves
¼ cup olive oil
¼ teaspoon salt
Coarsely ground black pepper
4 thin slices of baguette, toasted
3 ounces of herbed goat cheese
1 Vidalia onion, thinly sliced
4 cups thinly sliced romaine lettuce
1. Put beets into two separate saucepans (to keep colors intact). Cover with water and bring to a boil. Reduce the heat and simmer beets 15 minutes or until tender. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets in quarters.
2. Whisk honey, vinegar and thyme together in a small bowl. Slowly whisk in olive oil, salt and pepper until vinaigrette emulsifies.
3. Combine beets and ¼ cup vinaigrette.
4. Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You'll have leftover vinaigrette. Serves 4.
Courtesy of Vidalia's Restaurant, Washington, D.C.
Nutritional Information
2. Whisk honey, vinegar and thyme together in a small bowl. Slowly whisk in olive oil, salt and pepper until vinaigrette emulsifies.
3. Combine beets and ¼ cup vinaigrette.
4. Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You'll have leftover vinaigrette. Serves 4.
Courtesy of Vidalia's Restaurant, Washington, D.C.
Per serving: 380 calories, 15g fat, 11g prot., 52g carbs., 8g fiber, 580mg sodium.
