Beet Salad

[kirra]

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