nutritional information

Per Serving:

  • Calories: 104
  • Protein: 2 g
  • Total Fat: 6.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 134 mg
  • Fiber: 2 g
  • Sugar: 6 g
Vegan

Roasted Beet Salad

Roasted Beet Salad

Serves 6

Besides being rich in folate and potassium, beets are loaded with beta-cyanins, which give them their purple hues as well as their anti-inflammatory and anticancer properties. Beet juice can stain your fingers, so you might want to slip on a pair of kitchen gloves before you peel the roasted beets here.
  • 8 medium beets, trimmed and scrubbed (1 ½ lb.)
  • 2 Tbs. olive oil
  • 6 cloves garlic, minced (2 Tbs.)
  • 6 cups mesclun greens or other salad mix
  • 3 Tbs. prepared balsamic vinaigrette
  1. Preheat oven to 400°F. Toss together beets, olive oil, and garlic in baking dish. Bake 40 minutes, or until beets are tender. Cool.
  2. Scrape skin from beets with paring knife. Slice into rounds.
  3. Toss greens with vinaigrette. Divide among plates, top with beets, and serve.
May 2008

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comments

Since it's summertime I'm going to try roasting the beets in a basket on my grill.

Tess - 2012-05-25 10:30:02

red beets are good along with other veggies to make pancreas work for Type 2 Diabetes. a Regulator of Blood Sugar. I use the juice weekly - 1 red beet quartered, 2 lg carrots, 4 brussel sprouts (raw), handfull green beans. wash all veggies - don't peel, put thru hopper of juicer and drink the juice: save the pulp for grinding up into soups etc.

Sharon - 2012-05-16 18:35:25

Won't keeping the skin on the beets before roasting prevent the garlic & oil from cooking into them?

Anonymous - 2009-05-13 15:48:23

I love this recipe. Thanks again VT. :)

Jessica D - 2010-09-14 21:45:23