Ingredients

Makes 8 servings

　　

Salad

1/3 cup fig (or strawberry) jam

　　1 tbsp olive oil

　　1/4 tsp ground coriander

　　4 red baby beets, peeled and diced

　　4 golden baby beets, peeled and diced

　　1/2 cup coarsely chopped pecans

　　1 1/2 lb baby frisée

　　4 tbsp finely crumbled goat cheese

　　

Vinaigrette

5 tbsp sherry vinegar

　　1 shallot, finely diced

　　1 tbsp mustard seeds

　　1 tbsp dry mustard

　　1 tbsp honey

　　3 tbsp olive oil

　　

For salad:

Step 1

Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.

　　

For vinaigrette:

Step 2

In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

　　

Nutrition Per Serving

Nutritional analysis per serving 204 calories

　　14 g fat (2.4 g saturated fat)

　　17.4 g carbohydrates

　　3.6 g protein

　　3.2 g fiber

　　#### Nutritional analysis provided by Self