Roasted Beet Salad
Source: Just Say Yes to Fruits and Vegetables
Serving size: 102g (about 1 cup)
Servings per recipe: 6
Beet is a good source of iron and folate. Roasting beet is a good way to warm up the cold season.View Nutrition Facts
- 4 beets, green removed
- 2 tablespoons mustard
- 1 tablespoon vinegar
- 2 teaspoons vegetable oil
- 1 teaspoon sugar
- salt and pepper
- 4 cups green leafy lettuce
- handful of walnuts, optional
- Preheat oven to 400°F.
- Place beets on large square of foil. Close up foil tightly. Place on baking sheet.
- Roast beets for one hour or until beets are tender.
- Let cool slightly and remove beets from foil.
- Rub off beet skins with a paper towel. Slice the beets.
- In a large bowl, mix together the mustard, vinegar, oil and sugar.
- Add beets to bowl, and walnuts, if using. Stir gently.
- Serve over the lettuce, and enjoy!
- Refrigerate leftovers.
For the best buy, choose firm, smooth beets which have a rich, dark color.
To prepare beets, remove greens, leaving 1 inch of stem. Scrub well. Beets may be roasted, boiled or eaten raw.
To keep fresh, store beets in the refrigerator and use within 2 weeks.
Beets contain fiber which helps to keep you regular.
More About Beets
How to Select
Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.
How to Store
Cut tops off 1 inch above root. Wrap leaves and stems in damp paper towel. Refrigerate tops and beet roots in separate plastic bags with some air holes. Use tops within a few days. Beet roots can last 1-2 months.
How to Prepare
Rinse tops. Scrub beets softly in cold water. Use tops as greens by chopping in salads and stir-fries. Eat beets raw by grating into salads. Cook beets by steaming, microwaving, broiling or boiling until tender.