• 6 Ratings

Roasted beet salad recipes turn into a mealtime highlight when topped with pine nuts and golden raisins. Transform it into an entree by adding grilled salmon or chicken on top of the beet salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 450°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.

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  • Meanwhile, thoroughly wash and dry beet greens. Thinly slice beet greens, discarding stalks.

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  • 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.

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  • 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

353 calories; 22 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 25 mg cholesterol; 419 mg sodium. 701 mg potassium; 32 g carbohydrates; 5 g fiber; 23 g sugar; 11 g protein; 292 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 173 mcg folate; 0 mcg vitamin b12; 252 mg calcium; 2 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1