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:

1. Place all the ingredients in a blender. Blend on high speed to combine.

2. Adjust the salt and pepper to taste.

For the salad:

Preheat the oven to 350° F.

1. Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour.

2. Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.

3. Toss the beets with half of the vinaigrette.

4. In another bowl, toss the greens with the remaining vinaigrette.

5. 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.)

6. 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