Chef Meg's Roasted Beet Salad - 13.9g Carbs, 4.2g Fiber, 8.6g Sugar
From: SparkPeople user CHEF_MEG
6 beets, mixture of red and golden yellow
3 Tbsp grapeseed or olive oil
1 1/2 Tbsp tarragon or sherry vinegar
3 tsp thyme, fresh
1 Tbsp mint, fresh
Pinch fresh cracked black pepper
4 cup mixed salad greens, washed and dried
2 oz feta cheese, crumbled
Preheat oven to 375 degrees.
Remove stems and greens from the beets, reserving the greens for another
dish. Wash them and scrub. Place the beets in a small baking dish so that
they fit in tightly but do not touch one another; fill the dish with
1/2 inch of water. Cover and roast for an hour or until beets are easily
pierced by a paring knife. Remove from the oven and when cool enough to
handle, rub off the skins or peel with a small paring knife. Chop the
cooked beets into 1/2 inch cubes.
Prepare the vinaigrette by placing the vinegar and chopped herbs in a
mixing bowl. Slowly whisk in the oil. Pour vinaigrette over the beets
and allow to sit for a least 30 minutes. Divide greens onto 4 serving
plates. Top each with 1 cup of marinated beets. Garnish with feta
cheese. Be careful not to add the cheese too early--it will turn
bright red!
Servings: 4
Serving size: 1 cup greens and 1 cup of beet salad
Nutrition per Serving:
189.3 Calories, 13.4g Total Fat, 3.1g Saturated Fat, 7.3g Polyunsaturated Fat,
2.3g Monounsaturated Fat, 12.6mg Cholesterol, 259.9mg Sodium, 412.2mg Potassium, 13.9g Total Carbs, 4.2g Dietary Fiber, 8.6g Sugars, 4.4g Protein
