Roasted Beet & Apple Salad -- 129 cals/serving
Roasted Beet & Apple Salad -- 129 cals/serving
3/4 lb med beets, weighed without greens*
2 tbl pecans
5 tsps balsamic vinegar
1 tbl olive oil
1 tsp chopped fresh rosemary
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 med shallot, halved and thinly sliced
3 cps torn escarole or 1 lrg bunch watercress, tough stems trimmed
1 med Gala or Fuji apple (6oz), cored and cut into matchsticks
Preheat the oven to 400 degrees.
Trim the tops from the beets, leaving 1/2" of the stems and the roots intact. Place the beets on a piece of foil. Fold the foil up and over the beets and fold the edges to seal. Place the foil packet directly on the oven rack and roast for 1-1.5 hrs or until the beets are tender. Remove from the oven, open the packet and set aside until cool enough to handle. Peel the beets and cut into thin wedges.
Cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3-4 mins, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.
In a salad bowl, mix the vinegar, oil, rosemary, mustard, salt and pepper with a fork. Stir in the shallot. Add the beets, escarole or watercress, apple and the toasted pecans. Toss gently to mix.
Makes 4 side-dish servings
Per serving: 129 cals; 2g protein; 18g carbs; 6g fat; 0mg cholesterol; 240mg sodium; 5g dietary fiber.
*The beets can be cooked 1-2 days ahead.
3/4 lb med beets, weighed without greens*
2 tbl pecans
5 tsps balsamic vinegar
1 tbl olive oil
1 tsp chopped fresh rosemary
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 med shallot, halved and thinly sliced
3 cps torn escarole or 1 lrg bunch watercress, tough stems trimmed
1 med Gala or Fuji apple (6oz), cored and cut into matchsticks
Preheat the oven to 400 degrees.
Trim the tops from the beets, leaving 1/2" of the stems and the roots intact. Place the beets on a piece of foil. Fold the foil up and over the beets and fold the edges to seal. Place the foil packet directly on the oven rack and roast for 1-1.5 hrs or until the beets are tender. Remove from the oven, open the packet and set aside until cool enough to handle. Peel the beets and cut into thin wedges.
Cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3-4 mins, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.
In a salad bowl, mix the vinegar, oil, rosemary, mustard, salt and pepper with a fork. Stir in the shallot. Add the beets, escarole or watercress, apple and the toasted pecans. Toss gently to mix.
Makes 4 side-dish servings
Per serving: 129 cals; 2g protein; 18g carbs; 6g fat; 0mg cholesterol; 240mg sodium; 5g dietary fiber.
*The beets can be cooked 1-2 days ahead.