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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 22%
  • Fat: 2.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.2g
  • Carbohydrate: 14.3g
  • Fiber: 2.2g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 312mg
  • Calcium: 91mg

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

Preparation

  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.
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