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Roasted Beets, Goat Cheese and Grilled Pork Salad

No recipe image available.Prepare beets ahead of time, refrigerate until needed, and this salad dinner comes together quickly. Serve with hot French bread.

Recipe Ingredients:

2 (4-ounce) boneless pork chops
2 1/2 tablespoons Dijon-style mustard - divided use
4 teaspoons lemon pepper
1 head butter lettuce, cleaned
6 to 8 small beets, roasted, peeled and sliced
1/2 sliced red onion
4 tablespoons olive oil
2 teaspoons dill weed
Salt and ground black pepper, to taste
4 ounces goat cheese, crumbled
4 tablespoons chopped walnuts

Cooking Directions:

  1. Rub pork chops with 2 tablespoons mustard and sprinkle with lemon pepper.
  2. Prepare medium-hot fire in grill.
  3. Grill chops directly over fire for 10 to 12 minutes, turning once. Remove from grill and set aside.
  4. Arrange lettuce on four dinner plates; top with sliced beets and onion.
  5. Slice chops and fan on top of each salad.
  6. Whisk together oil, lemon juice, dill, remaining 1/2 tablespoon mustard, salt and pepper.
  7. Drizzle dressing over each salad and sprinkle with goat cheese and walnuts.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.