ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted-Beet Salad with Feta Dressing

Yield 4 servings (serving size: 1 1/2 cups greens, 6 beet wedges, 2 tablespoons dressing, 1 teaspoon onion, 1 teaspoon parsley)

Ingredients

  • 3 medium beets (about 1 1/2 pounds)
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 1/4 cup fat-free sour cream
  • 2 tablespoons 1% low-fat milk
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 teaspoons white wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups gourmet salad greens
  • 4 teaspoons minced red onion
  • 4 teaspoons chopped fresh parsley

Nutrition Information

  • calories 98
  • caloriesfromfat 22 %
  • fat 2.4 g
  • satfat 1.2 g
  • monofat 0.5 g
  • polyfat 0.5 g
  • protein 5.2 g
  • carbohydrate 14.3 g
  • fiber 2.2 g
  • cholesterol 7 mg
  • iron 1.8 mg
  • sodium 312 mg
  • calcium 91 mg

How to Make It

  1. Preheat oven to 425°.

  2. Leave root and 1 inch stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil. Bake at 425° for 45 minutes or until tender. Cool the beets slightly. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.

  3. Combine feta cheese and the next 6 ingredients (feta through pepper); stir well with a whisk.

  4. Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing over salad. Sprinkle with onion and parsley.