Roasted Beet Salad with Raspberry Vinaigrette

Serve over curly leaf lettuce or with chicken or pork.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 23%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 15.1g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 194mg
  • Calcium: 25mg

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

  1. Preheat oven to 425º.
  2. 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.
  3. Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.
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