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Roasted Beet Salad

Yield 6 servings (serving size: 1/2 cup)
Prep: 17 minutes; Cook: 40 minutesThe bold, slightly bitter flavors of lemon rind, olive oil, and Gorgonzola complement the earthy, mildly sweet flavor of the beets.

Ingredients

  • 2 pounds fresh beets (about 5 medium)
  • 2 teaspoons olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 teaspoons white wine vinegar
  • 2 tablespoons minced shallot (1 large)
  • 1 tablespoon finely chopped fresh sage
  • 1/2 teaspoon grated fresh lemon rind
  • 2 tablespoons chopped walnuts, toasted
  • 2 tablespoons crumbled Gorgonzola cheese

Nutrition Information

  • calories 84
  • fat 3.8 g
  • satfat 0.8 g
  • protein 2.9 g
  • carbohydrate 10.8 g
  • fiber 3.1 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 208 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 450°.

  2. Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well. Spread beets in a shallow roasting pan, and bake at 450° for 40 minutes or until tender.

  3. Place beets in a medium bowl. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well. Sprinkle with walnuts and cheese. Serve at room temperature.

Oxmoor House Healthy Eating Collection