Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette
Need a gluten free, primal, and vegetarian side dish? Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette could be an amazing recipe to try. One portion of this dish contains about 7g of protein, 14g of fat, and a total of 230 calories. This recipe serves 4. Head to the store and pick up salt, goat cheese, beans, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 17 minutes.
Instructions
Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil.
Bake at 350 for 1 hour and 15 minutes or until tender.
Remove from oven; cool. Trim off beet roots and stems; rub off skins.
Cut each beet into 8 wedges.
Cook beans in boiling water 4 minutes or until crisp-tender.
Drain and plunge beans into ice water; drain well.
Combine beans and chickpeas in a medium bowl.
Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk.
Add 2 tablespoons dressing to beets; toss well.
Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat.
Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine.
Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture.
Sprinkle each serving with 2 tablespoons cheese.