Get your fill of beets—a good source of folate, potassium and vitamin C—and manage your carbohydrate and sodium intake with this colorful and delicious salad.
This recipe serves: 4
Ingredients
For the vinaigrette:
2 teaspoons finely chopped shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
Salt to taste
Freshly ground black pepper
For the salad:
2 medium beets, unpeeled
2 cups red or green lettuce leaf, washed and torn into bite-size pieces
1/4 cup goat cheese
Cooking instructions
For the vinaigrette:
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Place all the ingredients in a blender. Blend on high speed to combine.
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Adjust the salt and pepper to taste.
For the salad:
Preheat the oven to 350° F.
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Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour.
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Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.
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Toss the beets with half of the vinaigrette.
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In another bowl, toss the greens with the remaining vinaigrette.
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Arrange the greens on a serving plate. Place the beets on top of the greens. (Rinse your hands well to remove the red beet juice.)
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Crumble the goat cheese and sprinkle over the top of the salad.
Serving Size: 5 ounces
Nutritional information
Number of Servings: 4
Per Serving
Calories 198
Carbohydrate 6 g
Fat 18 g
Fiber 1 g
Protein 5 g
Saturated Fat 4 g
Sodium 133 mg