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Carrot, Beet & Goat Cheese Salad with Lemon Poppy Seed Vinaigrette.

  • 2 medium
    beets
  • 4 medium
    carrots
  • 8
    eggs
  • 2 (113 g) logs
    goat cheese
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 2 (142 g) pkg
    spring mix (mixed greens)
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    poppy seeds
  •  
    pure maple syrup
  •  
    salt
  • 1
    Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.
    8 eggs
  • 2
    Wash and dry the fresh produce (skip the mixed greens if they came pre-washed).
    1 lemon
    4 medium carrots
    2 medium beets
    1 small bunch Italian (flat-leaf) parsley
    2 (142 g) pkg spring mix (mixed greens)
  • 3
    Juice the lemon into a small bowl.
  • 4
    Add the oil, Dijon, maple syrup, salt, and poppy seeds to the bowl with the lemon juice. Whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    1 tsp Dijon mustard
    2 tbsp pure maple syrup
    ¼ tsp salt
    2 tsp poppy seeds
  • 5
    Peel the carrots and beets, then trim off and discard the ends. Use a julienne peeler or box grater to coarsely cut or grate the carrots, followed by the beets; set aside.
  • 6
    Shave parsley leaves off the stems; discard the stems and coarsely chop the leaves.
  • 7
    Peel and quarter the eggs lengthwise.
  • 8
    To serve, divide the mixed greens between plates, top with hard boiled egg, carrots, beets, crumbled goat cheese, and parsley. Drizzle with poppy seed vinaigrette. Enjoy!
    2 (113 g) logs goat cheese