Name: Beet Salad
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

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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

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

TagsSalad Beet Root Vegetable Vegetable Walnut Nut Goat Cheese Cheese Dairy Side Main Lunch Dinner Vegetarian Gluten Free Easy 5 Ingredients or Fewer Roast Self

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