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Beet Salad

By Lesley Porcelli

4.0

(21)

Image may contain Plant Food Meal Fruit Dish and Culinary
Beet SaladAnn Stratton

Beets are high in folate, a vitamin that may help ward off heart disease; this dish delivers 1/3 of your daily requirement.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese

Preparation

  1. Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.

Nutrition Per Serving

Nutritional analysis per serving: 167 calories
11.4 g fat (1.7 g saturated)
13.2 g carbs
3.8 g fiber
5.3 g protein
#### Nutritional analysis provided by Self
TagsSaladBeetRoot VegetableVegetableWalnutNutGoat CheeseCheeseDairySideMainLunchDinnerVegetarianGluten FreeEasy5 Ingredients or FewerRoastSelf
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