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17
MIXED BEET SALAD WITH GOAT CHEESE
Beet salads are most commonly roasted, but here we keep them raw. You
get the same sweet fl avor, but in a fraction of the time.
Makes 4 servings (about 2 cups)
1. Assemble the Cuisinart
®
PrepExpress™ with the
3.0mm Shred/Spaghetti Cone and Straight Feed
Tube. Spiralize the beets. Transfer to a shallow serving
bowl.
2. Add the olive oil, lemon juice, salt and pepper. Toss
to combine. Top with the goat cheese and basil.
Serve immediately.
Nutritional information per serving (½ cup):
Calories 82 (64% from fat) • carb. 6g • pro. 2g • fat 6g
sat. fat 1g • chol. 2mg • sod. 203mg • calc. 15mg • fi ber 2g
2 SMALL GOLDEN BEETS, SCRUBBED
2 SMALL RED BEETS, SCRUBBED
1½ TABLESPOONS EXTRA VIRGIN OLIVE
OIL
2 TEASPOONS FRESH LEMON JUICE
¼ TEASPOON KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
1 TABLESPOON CRUMBLED GOAT
CHEESE
2 LARGE BASIL LEAVES, THINLY
SLICED (CHIFFONADE)
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