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Balsamic Roasted Beet and Dried Plum Salad

Prep Time 15 minutes    Cook Time 45-60 minutes     Serves 4

Ingredients

4 small yellow or red beets (about 12 ounces), trimmed
1/2 cup water
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons granulated sugar 1/2 teaspoon salt
1/4 teaspoon pepper
4 cups (7 ounces) mixed salad greens
8 pitted dried plums (prunes), halved
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup unsalted shelled pistachios

Directions

Heat oven to 375ºF. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45 to 60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper.

In large bowl, combine mixed greens, dried plums and beets. Drizzle with vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios.

Tip: One can (16 ounces) whole beets, drained and sliced, may be substituted for fresh beets.

Nutritional Information

Calories
292
Cholesterol
13mg
% of Calories from Fat
59%
Total Fat
19g
Sodium
601mg
Carbohydrates
26g
Protein
8g
Fiber
5g
Potassium
509mg
 

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