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Marinated Beet Salad

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 22 mins
Total time 1 hr, 45 mins
Yield Serves 6

Ingredients

  • 1 pound red baby beets, trimmed
  • 1/2 cup water, divided
  • 1/8 teaspoon kosher salt, divided
  • 6 thyme sprigs, divided
  • 2 rosemary sprigs, divided
  • 1 pound gold baby beets, trimmed
  • 1 medium leek, white and light green parts only, halved lengthwise
  • Cooking spray
  • 1 teaspoon grated orange rind
  • 3 tablespoons fresh orange juice
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon thyme leaves
  • 1/8 teaspoon salt
  • 6 cups herb salad mix
  • 3 tablespoons plain fat-free Greek yogurt
  • 1 tablespoon toasted unsalted sunflower seeds

Nutrition Information

  • calories 144
  • fat 5.6 g
  • satfat 0.8 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 21 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 233 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig. Roast at 375° for 1 hour and 15 minutes or until a knife inserted into center of a beet meets little resistance. Remove from oven; uncover. Let stand until cool enough to handle; rub skins from beets with a kitchen towel. Discard skins.

  3. Coat leek with cooking spray. Place leek, cut side down, on a foil-lined baking sheet. Roast at 375° for 25 minutes or until very tender. Cool slightly. Combine leek, orange rind, and next 7 ingredients (through 1/8 teaspoon salt) in a blender. Process until smooth.

  4. Place beets in a large bowl with half of vinaigrette; toss to combine. Add salad mix and remaining vinaigrette; toss gently to coat. Place 1 2/3 cups salad on each of 6 plates. Top each serving with 1 1/2 teaspoons yogurt; sprinkle each with 1/2 teaspoon sunflower seeds.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov