Autumn Roasted Beet Salad
20 Min(s)
20 Min(s) Prep
Healthy Living
Toss together a tasty Autumn Roasted Beet Salad today! For something extra, serve this roasted beet salad with cooked squash and baked chicken or fish.
What You Need
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4 servings
Original recipe yields 4 servings
4 cups loosely packed torn salad greens
3 small fresh beets, roasted, chopped
1 large pear, chopped
1 small fennel bulb, coarsely chopped
1/4 cup crumbled reduced fat feta cheese
1/4 cup chopped almonds, toasted
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Let's Make It
1
Toss greens with beets, pears, fennel and cheese in large bowl.
2
Add dressing just before serving; mix lightly.
3
Sprinkle with nuts.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with cooked squash, and baked chicken or fish.
Tip 2
Substitute
Substitute 1/2 cup sliced celery for the chopped fennel.
Tip 3
How to Roast the Beets
Heat oven to 400°F. Trim tops and roots from beets, then peel beets. Cut beets into 1-inch pieces; toss with 1 Tbsp. oil. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 35 to 40 min. or until tender, stirring occasionally.
Tip 4
Nutrition Bonus
This colorful salad is the essence of autumn. The salad greens are high in vitamin A and team up with the other vegetables to provide vitamin C.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 520mg
23%
Total Carbohydrates 19g
7%
Dietary Fiber 6g
21%
Sugars 10g
20%
Protein 6g
12%
Vitamin A
30%
Vitamin C
15%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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