by kirra » Sun Jun 29, 2008 11:13 pm
Beet Salad
Ingredients:
4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese
Preparation:
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
Nutritional Info:
Per serving: 167 calories
11.4 g fat (1.7 g saturated)
13.2 g carbs
3.8 g fiber
5.3 g protein
[b][size=150]Beet Salad[/size]
Ingredients:[/b]
4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese
[b]Preparation:[/b]
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
[b]
Nutritional Info:[/b]
Per serving: 167 calories
11.4 g fat (1.7 g saturated)
13.2 g carbs
3.8 g fiber
5.3 g protein