Roasted-Beet Salad



4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 107
Caloriesfromfat 23 %
Fat 2.7 g
Satfat 0.5 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 4.3 g
Carbohydrate 17.6 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 276 mg
Calcium 66 mg


8 beets (about 2 pounds)
5 tablespoons rice vinegar, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 cups gourmet salad greens (about 8 ounces)
2 teaspoons olive oil
1 (1/8-inch-thick) slice red onion, separated into rings


Preheat oven to 375°.

Trim off beet stems and roots. Wrap each beet in foil; bake at 375° for 45 minutes or until tender. Cool beets to room temperature; peel and cut into 1/4-inch-thick slices. Combine beets, 4 tablespoons vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; toss well.

Combine 1 tablespoon vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, salad greens, and oil in a large bowl; toss well. Place 2 cups salad greens mixture on each of 4 plates; top with beets and onion rings.

Chef Gus Martin,

Cooking Light

July 1998
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