Diabetes & Endocrinology Associates, P.C. Diabetes & Endocrinology Associates, P.C.
Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Roasted Beet Salad
*posted 07/10/2012

6 beets
3 T grapeseed or olive oil
1 1/2 T tarragon or sherry vinegar
3 t thyme, fresh
1 T mint, fresh
pinch fresh cracked black pepper
4 c mixed salad greens, washed and dried
1 small red onion sliced in rings
2 oz feta cheese, crumbled

Minutes to Prepare: 30
Minutes to Cook: 60
Number of Servings: 4

Preheat oven to 375 degrees. Remove stems and greens from the beets, reserving the greens for another dish. Wash them and scrub. Place the beets in a small baking dish so that they fit in tightly but do not touch one another; fill the dish with 1/2 inch of water. Cover and roast for an hour or until beets are easily pierced by a paring knife. Remove from the oven and when cool enough to handle, rub off the skins or peel with a small paring knife. Chop the cooked beets into 1/2 inch cubes.

Prepare the vinaigrette by placing the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil. Pour vinaigrette over the beets and allow to sit for a least 30 minutes. Divide greens onto 4 serving plates. Top each with 1 cup of marinated beets. Garnish with feta cheese and red onion rings. Be careful not to add the cheese too early--it will turn bright red!
Serving size: 1 cup greens and 1 cup of beet salad

Nutritional Info
Amount per Serving
Servings Per Recipe: 4
Amount Per Serving
Calories: 190
Total Fat: 13 g
Cholesterol: 13 mg
Sodium: 260 mg
Total Carbs: 14 g
Dietary Fiber: 4 g
Protein: 4 g

Recipes adapted from sparkrecipes.com


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