Category: Salads

Serves: 6

Ingredients

• 2 yellow bell peppers
• 4 golden beets (about 12 oz)
• 2 1/2 Tbsp extra-virgin olive oil
• 1 Tbsp white wine vinegar
• 1 Tbsp chopped fresh chives
• 1 tsp chopped fresh thyme
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 8 yellow-fleshed plums, halved and pitted (about 1 lb)
• 1/2 pint yellow pear tomatoes, halved lengthwise
• 1/2 cup (2 oz) crumbled goat cheese

Directions

1. Preheat broiler to high.
2. Cut bell peppers in half, lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a peper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers in 1/2-in thick strips.
3. Preheat oven to 450F.
4. Leave root and 1-in stem on beets; scrub with a brush. Place beets in an 11×7 inch ceramic or glass baking dish; cover tightly with foil. Bake at 450F for 1 hour or until tender. Cool; peel and cut into 1/2-in thick slices.
5. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, sitrring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with pepper,s plums and tomatoes. Drizzle with remaining vinaigrette.

Nutrition Facts

Calories 158, Fat 8g, Protein 4.2g, Carbohydrates 20.2g, Fiber 3.5g, Cholesterol 4mg, Iron 1.4mg, Sodium 194mg, Calcium 35mg