Roasted Beet Salad with Raspberry Vinaigrette

recipe
Serve over curly leaf lettuce or with chicken or pork.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 23 %
Fat 2.1 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 15.1 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 194 mg
Calcium 25 mg

Ingredients

8 beets (about 2 1/2 pounds)
1/2 cup coarsely chopped red onion
1/2 cup coarsely chopped celery
2 tablespoons raspberry vinegar
1 tablespoon honey
2 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Preheat oven to 425º.

Leave root and 1 inch of stem on the beets; scrub with a brush. Place beets on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off beet roots, and rub off skins. Coarsely chop beets. Combine beets, onion, and celery in a large bowl.

Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.

Note:

Jean Kressy,

May 2004
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