Warm Beet Salad

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* Exported from MasterCook *

 

Warm Beet Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound beets, in various colors -- peeled, cut into 1/4-inch

rounds

1 1/2 pounds sweet potatoes -- peeled, cut into 1/4-inch rounds

1 tablespoon canola oil

Salt and pepper to taste

8 cups washed and dried spinach -- torn into bite-size pieces

1/3 cup lowfat buttermilk

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon fresh thyme -- (or 1 teaspoon dried)

1/4 teaspoon salt

freshly ground pepper

4 small branches fresh thyme -- (optional)

 

This composed salad is prettiest when you use beets of different colors. Mixed

red, yellow, and striped chioga beets make an especially beautiful plate. To

keep colors distinct, keep different colored beets separate when you are mixing

them with oil (divide oil proportionately among smaller bowls), and roast them

in separate pans.

 

1. Preheat oven to 450. Mix vegetables with oil, keeping different colored beets

separate, as noted above. Spread vegetables in one layer on one large or several

smaller nonstick baking sheets (depending on whether or not you use several

colors of beets). Sprinkle with salt and pepper, and roast about 25 minutes,

stirring once about halfway through.

 

2. Arrange spinach in a large salad bowl. Top with roasted vegetables, keeping

colors separate or mixing them, as desired.

 

3. In a small bowl, combine buttermilk, lemon juice, honey, thyme, salt and

pepper and whisk well. Drizzle dressing overtop of salad or serve alongside.

Garnish with fresh thyme, if desired.

 

LACTO

 

PER SERVING: 308 CAL (13% from fat), 9g PROT, 5g FAT, 63g CARB, 348mg SOD, 1mg

CHOL, 10g FIBER.

 

Source:

" 2002 Front Porch Collection "

 

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Per Serving (excluding unknown items): 186 Calories; 4g Fat (18.7% calories from

fat); 3g Protein; 36g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 170mg

Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0