Roasted Beet Salad

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Roasted Beet Salad

Prep:
15 minutes
Total cook time: 1 hour 25 minutes

Ingredients:

1 ½ lb small beets (1 ½ to 2 inch diameter)
1 Tbsp olive or vegetable oil
4 cups mixed salad greens
1 medium orange, peeled, sliced
½ cup chopped walnuts
¼ cup feta cheese crumbles
Fresh Herb Vinaigrette (recipe below)

Directions:

Heat oven to 425 degrees F. Remove greens from beets, leaving about ½ inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 9x13-inch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.

Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
On 4 salad plates, arrange salad greens. Top with beets, oranges, walnuts and cheese. Serve with dressing.

Nutrition information (with about 2 Tbsp dressing):

*410 calories, *33 gms fat (5 gm sat), 19 gms carbs, 7 gms protein, 6 gms fiber
*The calories and fat come mainly from the dressing. Use a smaller amount or opt for your favorite calorie-free vinaigrette to help this salad fit better into a lower calorie diet.

Fresh Herb Vinaigrette:

In tightly covered container, shake or mix ½ cup olive oil, 3 Tbsp red or white wine vinegar 1 T chopped fresh herbs (basil, marjoram, oregano, rosemary, tarragon or thyme), 1 Tbsp chopped fresh parsley, 1 Tbsp chopped green onions, ¼ tsp pepper. Makes about ¾ cup vinaigrette

SMALL STEPS. BIG CHANGES