Roasted Beet Summer Salad | PCC Natural Markets

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Roasted Beet Summer Salad

Serves: 6

Your rating: None (3 votes)
Your rating: None (3 votes)


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat the oven to 400° F. Remove the beet tops (save to sauté for another meal!) and wash and dry the beets.

Rub each beet in olive oil and sprinkle with a little salt. Place in a roasting pan and cover with foil or a lid. Roast beets for 45 minutes or until done, when a knife easily enters the largest one. Let cool. Slip off beet skins by hand or with a paring knife and cut into segments.

Prepare the dressing by placing orange juice, balsamic vinegar, salt, pepper and fresh thyme in a small mixing bowl. Using a whisk, slowly incorporate the olive oil.

Place the greens on a serving plate or on four individual salad plates; top with roasted beets and peaches. Sprinkle with green onion, goat cheese, beans and capers. Drizzle dressing over the salad and serve.

Each serving: 300 cal, 21g fat (4g sat), 5mg chol, 270mg sodium, 23g carb, 5g fiber, 5g protein

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Sound Consumer August 2006

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Wonderful salad!! Very

Wonderful salad!! Very colorful, nutritious, and easy to make. Not a make ahead salad, but excellent flavors!

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