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MARINATED BEET SALAD
"You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red."
5 beets (about 1 pound without greens), trimmed and halved
1 garlic clove, smashed
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
FOR SERVING:
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup crumbled goat cheese (about 2 ounces)
Fill a large saucepan with 2-inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
Makes 4 servings
Per serving: 145 calories; 3 g saturated fat; 6.5 g unsaturated fat; 6.5 mg cholesterol; 10.4 g carbohydrates; 4.4 g protein; 613 mg sodium; 3 g fiber
Source: Power Foods by The Editors of Whole Living magazine
"You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red."
5 beets (about 1 pound without greens), trimmed and halved
1 garlic clove, smashed
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
FOR SERVING:
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup crumbled goat cheese (about 2 ounces)
Fill a large saucepan with 2-inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
Makes 4 servings
Per serving: 145 calories; 3 g saturated fat; 6.5 g unsaturated fat; 6.5 mg cholesterol; 10.4 g carbohydrates; 4.4 g protein; 613 mg sodium; 3 g fiber
Source: Power Foods by The Editors of Whole Living magazine
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!