Roasted-Beet Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 23%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.3g
  • Carbohydrate: 17.6g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 276mg
  • Calcium: 66mg


  • 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


  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.
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