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Roasted Beet Salad with Shredded Greens, Golden Raisins, and Pine Nuts

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Yields: 6 cups
  • Prep: 25 mins
  • Roast: 55 mins 450°

Roasted Beet Salad with Shredded Greens, Golden Raisins, and Pine Nuts



  1. Preheat oven to 450 degrees F. Cut tops from beets; set tops aside. Place beets and rosemary on a piece of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up two opposite edges of foil; seal with a double fold. Fold in remaining edges to completely enclose. Roast beets about 55 minutes or until tender when pierced with a knife. Carefully open packet to release steam. Set aside until cool enough to handle. Peel skins from beets and cut into wedges. Discard rosemary.
  2. Meanwhile, thoroughly wash and dry beet greens. Thinly slice beet greens, discarding stalks.
  3. In a large bowl gently toss warm beets, shredded beet greens, and the remaining 2 tablespoons oil until greens are slightly wilted. Season with salt and pepper.
  4. On a large platter or four salad plates arrange beet mixture. Sprinkle with raisins and nuts. Top with cheese. If desired, drizzle with balsamic vinegar.

Nutrition Facts (Roasted Beet Salad with Shredded Greens, Golden Raisins, and Pine Nuts)

    Per serving:
  • 353 kcal cal.,
  • 22 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 25 mg chol.,
  • 419 mg sodium,
  • 32 g carb.,
  • 5 g fiber,
  • 23 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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