Roasted Beet and Spinach Salad
May 16, 2010
Beets and tender greens like spinach are in season right now so you can probably get both at your local farmers market. This salad pairs well with just about anything hot off the grill.
- 3/4 pound medium beets
- 1 cup cranberry juice cocktail
- 1/3 cup sweetened dried cranberries
- 3 tablespoons sugar
- 2 tablespoons raspberry vinegar
- 1 tablespoon minced shallots
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 8 cups baby spinach or any combination of spring greens
- 1/2 cup crumbled goat cheese
- Preheat oven to 400° F.
- Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
- Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
- Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.
Calories: 175 (28% from fat)
Fat: 5.4 g (sat 2.2 g, mono 1.2 g, poly 1.6 g)
Protein: 4.2 g
Carbohydrate: 28.7 g
Fiber: 3.3 g
Cholesterol: 7 mg
Iron: 1.7 mg
Sodium: 214 mg
Calcium: 74 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Friday, May 14, 2010