Red, White and Blue Potato and Goat Cheese Salad


Recipe by Registered Dietician

This dish incorporates purple [blue] potatoes, red beets and white goat cheese. Purple potatoes are rich in the same antioxidants found in blueberries and pomegranate seeds. Red beets are rich in fiber, vitamins A, B and C, and folic acid. Goat cheese is a good source of protein and calcium, and offers a tangy and creamy bite. The cheese pairs nicely with the different textures of the potatoes and beets.

Ingredients

  • 4 small purple potatoes, quartered
  • 4 medium-sized beets, peeled and quartered
  • 1/4 cup goat cheese, crumbled
  • 1 tbsp olive oil for drizzling, plus more for baking
  • 1/2 tsp red pepper flakes
  • 1/2 lemon, juiced and zested

Preparation

1. Preheat oven to 400 degrees.
2. Coat potatoes in olive oil, salt and pepper; roast for 20-30 minutes or until cooked through.
3. Place roasted potatoes and raw beets on a large plate, top with crumbled goat cheese, and drizzle/sprinkle with red pepper flakes, lemon juice, lemon zest and olive oil.
4. Serve immediately, or refrigerate and serve cold (if you prefer a cold salad, drizzle with red pepper flakes and olive oil right before serving).

This recipe originally appeared on Jamie Geller’s website.

Print Friendly, PDF & Email

About


'Red, White and Blue Potato and Goat Cheese Salad' has no comments

Be the first to comment this post!

Would you like to share your thoughts?

Your email address will not be published.

For advertising information, please contact advertise@ojlife.com.