• 2 small cooked beets or one can tiny whole beets, chilled
• 1 tablespoon snipped fresh basil or flat-leaf parsley
• ⅛ teaspoon ground black pepper
• 4 tablespoons bottled reduced-fat or fat-free balsamic vinaigrette salad dressing
• 4 cups mixed baby salad greens
• 2 tablespoons coarsely chopped walnuts, toasted
• 1 ounce semisoft goat cheese (chevre), crumbled
Method:
- Drain and cut up beets. In a medium bowl, combine cut-up beets, basil, and pepper. Drizzle with 2 tablespoons of the salad dressing; toss to coat.
- Arrange greens on 2 salad plates; sprinkle with remaining dressing. Top with beet mixture, walnuts, and goat cheese. Makes 2 servings.