Beet Salad

Self Magazine June 2007
Servings: 4

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 400ᄚF. 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

2018-06-22T10:02:23+00:00

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