Roasted Beets and Carrots with Goat Cheese Dressing
Many bottled salad dressings are loaded with fat, as well as preservatives that keep them shelf-stable. Plus, they often just don't taste very good. F&W's Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible. More Beet Recipes
The roasted vegetables can be refrigerated for up to 3 days. Rewarm before assembling the salad.
One Serving 200 cal, 9 gm fat, 1.8 gm sat fat, 28 gm carb, 9 gm fiber, 5 gm protein.
Rich Italian white.