From: Eating Well Magazine Fall 2003
NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low
Cholesterol | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight
It's time we rescued beets from our childhood nightmares—when they
were little better than bland wedges scooped out of a can. Roasted
beets are delightful, sweet but very earthy and aromatic—great for
a side salad.
Servings: 8
Serving Size: 1/2 cup each
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Easy
2 lb beets (5-6 medium)
1/4 cup extra-virgin olive oil
2 Tbsp sherry vinegar or white-wine vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
Freshly ground pepper to taste
1 stalk celery, finely chopped
1 large shallot, finely chopped
1. Preheat oven to 400 degrees F. Divide beets between 2 pieces of
foil; bring edges together and crimp to make packets. Roast until
the beets are just tender when pierced with the point of a knife,
about 1 1/4 hours. Unwrap the beets and let cool.
2. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper
in a small bowl to make dressing.
3. When the beets are cool enough to handle, slip off the skins. Cut
into 1/2-inch cubes and place in a large bowl. Add celery, shallot
and the dressing; toss to coat well. Serve at room temperature or
chilled.
Servings: 8
Serving Size: 1/2 cup each
Nutrition per Serving:
120 Calories, 7g Total Fat, 1g Sat, 5g Mono, 0mg Cholesterol,
13g Carbs, 3g Fiber, 2g Protein, 243mg Sodium, 404mg Potassium
Nutrition Bonus: Folate (32% daily value).
1 Carbohydrate Serving
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
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