Roasted Beet Salad


Serves: 6
Total Calories: 64
Yield: 6 (3/4-cup) servings

Ingredients

4 large raw beets
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/8 teaspoon black pepper
2 ounces feta or goat cheese, crumbled

Directions:

Preheat oven to 400°. Cut leaves off the top of beets. Scrub beets with vegetable brush. Place beets on a piece of aluminum foil; drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Roll beets around to be sure beets have a light coating of oil and salt. Wrap with foil; bake in 400° oven for 30 minutes. Allow beets to cool, then remove skin.

Cut beets into 1/2- to 1-inch chunks. Place in large bowl. Add remaining 1 tablespoon oil, balsamic vinegar, basil, parsley, remaining 1/4 teaspoon salt, and black pepper; mix. Add crumbled cheese; stir gently. Chill at least 30 minutes before serving.

Nutritional Facts:

Serves: 6
Total Calories: 64
Calories from Fat: 57

This Roasted Beet Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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