Roasted Beet Salad
Nutritional Information
Serves 6Amount Per Serving:
| Calories | 104 |
| Protein | 2g |
| Total fat | 6.5g |
| Carbs | 10g |
| Cholesterol | mg |
| Sodium | 134mg |
| Fiber | 2g |
| Sugars | 6g |
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.
Ingredients
- 8 medium beets, trimmed and scrubbed (1 1/2 lb.)
- 2 Tbs. olive oil
- 6 cloves garlic, minced (2 Tbs.)
- 6 cups mesclun greens or other salad mix
- 3 Tbs. prepared balsamic vinaigrette
Directions
- Preheat oven to 400°F. Toss together beets, olive oil, and garlic in baking dish. Bake 40 minutes, or until beets are tender. Cool.
- Scrape skin from beets with paring knife. Slice into rounds.
- Toss greens with vinaigrette. Divide among plates, top with beets, and serve.
