Roasted Beet & Beef Salad with Mustard Dressing
The texture and flavour of Gorganzola marries nicely with roasted beets, but this robust salad tastes just as good without the cheese
Best Health Magazine, October 2009; photo by Edward Pond
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Dressing
- 1/2 cup low-fat sour cream
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1 tbsp fresh dill finely diced
- 2 tsp water
- 2 tsp lemon juice
- Salt and pepper
- Salad
- 1/2 cup onions finely sliced
- 1 cup roasted (or boiled) beets peeled and diced
- 2 cups pear slices 1/4 in. (0.5 cm) thick, peeled and cored
- 4 handfuls fresh baby spinach
- 1/2 cup Gorgonzola cheese crumbled
- 2 180g pieces beef tenderloin grilled and thinly sliced
- 2 tbsp sesame seeds
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Dressing
- In a small bowl, add sour cream, Dijon mustard, honey, fresh dill, water and lemon juice. Whisk together and season with salt and pepper to taste.
Salad
- In a medium bowl, place onions, cooked beets, pear and a couple of tablespoons of the dressing. Gently fold together.
- Divide washed spinach equally among four plates, and spoon beet mixture overtop. Drizzle with remaining dressing. Add equal amounts of cheese and beef to each plate and sprinkle with sesame seeds.
Recipe Notes
Per serving: 383 calories, 31 g protein, 21 g fat (9 g saturated fat), 20 g carbohydrates, 5 g fibre, 96 mg cholesterol, 438 mg sodium
