Roasted Beet Salad
Recipe from
Vegetarian Times
Besides being rich in folate and potassium, beets are loaded with beta-cyanins, which give them their purple hues as well as their anti-inflammatory and anticancer properties. Beet juice can stain your fingers, so you might want to slip on a pair of kitchen gloves before you peel the roasted beets here.
Servings:
Serves 6
Ingredients
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8medium beets, trimmed and scrubbed (1-1/2 pound)see savings
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2 tablespoonsolive oilsee savings
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6cloves garlic, minced (2 tablespoons)see savings
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6 cupsmesclun greens or other salad mixsee savings
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3 tablespoonsprepared balsamic vinaigrettesee savings
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Directions
1.
Preheat oven to 400 degrees F. Toss together beets, olive oil, and garlic in baking dish. Bake 40 minutes, or until beets are tender. Cool.
2.
Scrape skin from beets with paring knife. Slice into rounds.
3.
Toss greens with vinaigrette. Divide among plates, top with beets, and serve.
Nutrition information
Per serving: Calories 104, Total Fat 6.5 g, Saturated Fat 1 g, Sodium 134 mg, Carbohydrate 10 g, Fiber 2 g, Protein 2 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
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... on Borscht calls for steamed beets, but by roasting them instead (as the salad recipe calls for), you'll get... beets as you'll need for the chilled soup, saving half the batch for a salad the next day--the classic... use both here--red beets for the borscht, golden ones for the salad. Day One (Dinner): This take... read more...
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