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Roasted Beet Salad

Roasting brings out the sweetness in beets to make a delicious and colorful side dish. From Prevention Healthy Cooking.

Prep Time:1 hr 15 min

Start to Finish:1 hr 30 min

makes:4 servings

4	medium beets (about 1 lb), stems trimmed to 1 inch
2	tablespoons apricot all-fruit spread
1	tablespoon white balsamic vinegar
1	tablespoon olive oil
2	tablespoons chopped fresh chives or thinly sliced green onion tops
1/2	teaspoon salt
1/4	teaspoon freshly ground black pepper
2	medium navel oranges
4	cups mixed bitter salad greens, such as arugula, watercress, endive and escarole

1.	Heat oven to 400°F. Coat 9-inch square pan with cooking spray.
2.	Place beets in baking pan; cover tightly with foil. Roast beets 1 hour or until very tender. Uncover; let beets stand until cool enough to handle.
3.	Meanwhile, in large bowl, whisk together the spread, vinegar, oil, chives, salt and pepper.
4.	Slip skins off beets; discard skins. Chop beets. Cut off the peel and white pith from oranges. Section oranges into bowl with the dressing. Add beets and toss to coat well. Let stand at least 15 minutes to allow flavors to blend.
5.	Just before serving, arrange greens on a serving plate. Top with beet mixture.

Nutritional Information

1 Serving: Calories 160 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 27g (Dietary Fiber 5g, Sugars 21g); Protein 3g % Daily Value*: Vitamin A 60%; Vitamin C 40%; Calcium 8%; Iron 10% Exchanges: 1/2 Fruit; 1 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1/4 c Fruits, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

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