Beet Salad

Beet Salad
Beet Salad
Beets are high in folate, a vitamin that may help ward off heart disease; this dish delivers 1/3 of your daily requirement.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Cheese Dairy Nut Vegetable Side Roast Vegetarian Low Cal Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
  • freshly ground black pepper
  • 1 tablespoon balsamic vinegar

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. 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

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. 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

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