Recipe by Cooking Light July 1998


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

Nutrition Facts

107 calories; calories from fat 23%; fat 2.7g; saturated fat 0.5g; mono fat 1.6g; poly fat 0.5g; protein 4.3g; carbohydrates 17.6g; fiber 3.2g; iron 2.5mg; sodium 276mg; calcium 66mg.