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Healthy Living  •  All Recipes

Roasted Beet Salad

Roasted Beet Salad
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 14.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 311.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.0 g

Introduction

Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a salty contrast.

Ingredients

6 red or yellow beets (1/2 pound), stems and greens removed, scrubbed
3 tablespoons grapeseed or olive oil
1 1/2 tablespoons tarragon or sherry vinegar
1 tablespoon fresh thyme leaves
1 tablespoon fresh mint, chopped
pinch fresh cracked black pepper
4 cup mixed salad greens
1/2 cup crumbled reduced-fat feta cheese

Directions

Preheat the oven to 375 degrees.

Place the beets in a shallow covered baking dish. Add enough water to come 1/2 inch up the dish.

Cover and roast for an hour or until beets are easily pierced by a paring knife.

While the beets are cooking, prepare the vinaigrette. In a medium bowl, whisk together the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil.

Remove the beets from the oven. When cool enough to handle, rub off the skins or peel with a small paring knife.

Chop the cooked beets into 1/2 inch cubes, then toss with the dressing.

Divide the greens onto four plates. Top each serving with 1 cup marinated beets. Sprinkle on the feta cheese and serve immediately.

Serving size: 1 cup greens, 2 tablespoons feta, and 1 cup of beet salad

Minutes to Prepare: 30
Minutes to Cook: 60
Number of Servings: 4


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