A recipe gifted to me by my dear friend, Jerrie
Roasted Beet Salad
245kcal
Ingredients
Method
Roasting the Beets
- Preheat oven to 425°
- Line baking sheet with foil
- Remove the tops and roots of the beets and peel. Cut into quarters
- toss lightly in a little olive oil and a little salt and place on baking sheet
- roast for 1 hour or until you can pierce easily with a knife
- Let cool completely before chilling
Dressing
- Chop the mint and garlic
- Juice the orange
- whisk the Dijon, vinegar, juice, olive oil, mint, garlic, and honey together and set aside
Salad
- peel and segment the orange, chopping coarsely. Reserve any juices
- add the chilled beets and the goat cheese
- Serve on a bed of lettuce
Nutrition
Calories245kcalCarbohydrates14gProtein8gFat18gSaturated Fat7gCholesterol17mgSodium211mgPotassium267mgFiber3gSugar11gVitamin A543IUVitamin C26mgCalcium83mgIron1mg
