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Roasted-Beet Salad

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.