Name: Red, White and Blue Potato and Goat Cheese Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

Red, White and Blue Potato and Goat Cheese Salad

This dish incorporates purple [blue] potatoes, red beets and white goat cheese. As a Registered Dietitian, I’m more than happy to serve up a healthy [and All-American!] dish this year. 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 [an especially important nutrient for mamas-to-be]. 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.

Red, White and Blue Potato and Goat Cheese Salad

Prep Time 15

Cook Time 20

Total Time 35

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Servings

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

Instructions

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.