Roasted Beet Salad

Leslie's Featured Recipes.
Beets are an excellent source of anthocyanins, antioxidants linked to a healthy heart and healthy brain. This colourful salad takes a little longer to prepare than a simple green salad, but the end result is well worth the extra effort.

Roasted Beet Salad

Ingredients

Quantity Ingredients
4 medium-sized beets
1/2 cup / 125 ml chopped red onion
2 tbsp / 25 ml seasoned rice vinegar
1/2 tbsp / 7 ml Dijon mustard
1 tsp / 5 ml extra virgin olive oil
2 green onions, finely sliced
1 tsp / 5 ml orange zest

Directions

Preheat oven to 375°F (190°C).

Trim beets and cut into quarters.

Place beets in a glass baking dish; cover with 1/2 cup (125 ml) water. Cover baking dish with foil; bake for 50 to 60 minutes or until beets are tender. (Keep an eye on the beets while they are baking; if the bottom of the dish dries out, add another 1/2 cup/125 ml of water.)

Remove from heat and cool.

When beets are cool enough to handle, peel and dice them.

In a large bowl, combine diced beets, red onion, rice vinegar, mustard, olive oil, green onions, and orange zest. Toss to coat.

Serves 4.

Other serving suggestions: top with crumbled goat or feta cheese and toasted pine nuts.  This salad also works well served over a bed of greens.

Per 3/4 cup (175 ml) serving: 60 cal, 2 pro, 1 g total fat (0 g saturated fat), 11 g carb, 2 g fibre, 0 mg chol, 121 mg sodium

Source: The Plant-Based Power Diet