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Salad with Star Fruit, Roasted Beets, and Goat Cheese

2 servings


  • 6 ounces beets
  • 1 star fruit, sliced thin
  • 3 ounces plain goat cheese
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • Pinch coarse salt
  • 2 scallions, cut in threads


1. Toss the beets in 1 teaspoon olive oil and roast for about an hour in a preheated 400º oven. When done, allow to cool and remove the skin and root ends and slice. This may be done up to 2 days ahead. 

2. Arrange the star fruit slices in a circle on the salad plates. Lay the beet slices in overlapping layers inside the ring of star fruit. 

3. Scatter on the goat cheese. 

4. Drizzle with 1 teaspoon olive oil and the balsamic vinegar and scatter on the salt. 

Garnish with the scallion threads and serve immediately. 

Nutritional Estimate: 2 Servings. Per serving: 188  Calories; 13 g Total Carbs; 3 g Dietary Fiber; 10 g Sugars; 11 g Fat; 19 mg Cholesterol; 513 mg Sodium; 10  g Protein. Weight Watchers: 4 points.


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