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High Protein Beet, Goat Cheese & Pork Salad – FULL CAL

Beet, Goat Cheese & Pork Salad – FULL CAL

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Course: Main Meals
Keyword: Week 9
Cooking Method: Stovetop
Recipe Type: Pork, Salads
Servings: 2 servings
Calories: 553kcal



  • 12 oz pork chops boneless, trimmed of excess fat
  • 6 cups mixed greens
  • 1/2 cup beets julienned, pre-cooked (about 2 medium beets)
  • 1/2 cup goat cheese
  • 1/4 cup red onion thinly sliced
  • 2 tbsp roasted pistachios chopped
  • 4 dried figs finely diced


  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 3 tbsp balsamic vinegar
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp garlic powder
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • black pepper to taste
  • 1 sprig rosemary
  • 1 sprig thyme


  • COMBINE all ingredients for the dressing/marinade (except for the sprigs of rosemary and thyme) in a small jar and shake until well combined. Place the pork chops in a large ziploc bag and add 3 tbsp of the dressing/marinade plus the rosemary and thyme sprigs. Marinate in the refrigerator for several hours or (even better) overnight.
  • HEAT a large pan over medium-high heat and sear the pork chops for 4-5 minutes on each side. Remove from the pan and let rest for at least 5 minutes. For the salad, arrange the beets, goat cheese, red onion, pistachios, and figs on top of the mixed greens.
  • SLICE the pork and place on top of the salad. Dress with the remaining dressing/marinade.


Calories: 553kcal | Carbohydrates: 34g | Protein: 43g | Fat: 27g | Fiber: 8g | Net Carbs: 26g