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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 555 calories
  • 35 min
  • 4 servings

Ingredients

  • ¼ cup almonds
  • 4 medium beets
  • 2 small bunches cilantro
  • 4 cloves garlic
  • 2 (4 oz) logs goat cheese
  • 2 jalapeño peppers
  • 1 lime
  • 2 oranges
  • 1 shallot
  • 1 (5 oz) pkg spring mix (mixed greens)
  • 4 whole grain buns or rolls
  • balsamic vinegar
  • black pepper
  • brown sugar
  • cumin, ground
  • extra virgin olive oil
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
    • 4 medium beets
    • 1 lime
    • 2 small bunches cilantro
    • 2 jalapeño peppers
    • 2 oranges
    • 1 (5 oz) pkg spring mix (mixed greens)
  3. Peel, trim, and slice beets into ¼-inch thick rounds. Transfer to a large baking sheet pan.
  4. Drizzle beets with oil and season with salt and pepper; toss to coat, then arrange in a single layer. Place baking sheet in the oven (it doesn't have to be fully heated) and roast until beets are tender, 15-20 minutes. Remove from oven.
    • 4 tsp extra virgin olive oil
    • ¼ tsp salt
    • ⅛ tsp black pepper
  5. Meanwhile, set goat cheese on the counter to soften.
    • 2 (4 oz) logs goat cheese
  6. Juice lime into a medium bowl.
  7. Peel and mince garlic. Add to the bowl with the lime juice along with oil, sugar, cumin, and salt; whisk to combine the lime mixture.
    • 2 cloves garlic
    • 4 tsp extra virgin olive oil
    • 1 tsp brown sugar
    • 1 tsp cumin, ground
    • ½ tsp salt
  8. Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the lime mixture. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  9. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the jalapeño-cilantro sauce; set aside.
  10. Peel and mince additional garlic. Place in a large bowl along with oil, vinegar, salt, and pepper; whisk to combine the dressing.
    • 2 cloves garlic
    • 2 tbsp extra virgin olive oil
    • 4 tsp balsamic vinegar
    • ¼ tsp salt
    • ⅛ tsp black pepper
  11. Peel and thinly slice shallot into rings. Add to the bowl with the dressing and toss to coat.
    • 1 shallot
  12. Cut off skin and white pith from the oranges; slice between the membranes to release segments. Add to the bowl.
  13. Split rolls in half and place on another large baking sheet, cut-side facing up. Place in the oven and bake until lightly toasted, 3-4 minutes. Remove from oven.
    • 4 whole grain buns or rolls
  14. Roughly chop almonds. Add to the salad bowl along with the mixed greens; toss to combine the salad.
    • ¼ cup almonds
  15. Divide toasted rolls between plates; spread each with a thick layer of goat cheese, then top with roasted beets and jalapeño-cilantro sauce. Serve with salad on the side and enjoy!

Nutrition per Serving

Calories
555
Fat
34g
Net Carbs
33g
Protein
22g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stirring spoon
  • tongs
  • vegetable peeler
  • whisk or fork