Red and Gold Beets

By damiles1

Ingredients

• Roasted Red and Golden Beet Salad
• Makes 6 servings
• 149 calories per 2/3 cup serving
• Ingredients
• 1 pound red beets about 3 medium beets
• 1 pound golden beets about 3 medium beets
• 2 1/2 TBS olive oil
• 1 TBS red wine vinegar
• 1 1/2 TSPS honey
• 1/2 TSP minced garlic
• 1/4 TSP salt
• 1/8 TSP fresh ground pepper
• 4 cups watercress, baby spinach or arugula
• 2 ozs goat cheese crumbled about 1/2 cup
• Directions
• Preheat oven to 375.
• Wrap beets in foil and bake at 375 for 1 hour and 20 minutes or until tender.
• Remove beets from oven and foil. Cool.
• Combine oil, vinegar, honey, garlic, 1/8 of the salt and pepper in a medium bowl, stirring with a whisk.
• Pour 1/2 of the oil mixture into a separate medium bowl.
• Spread watercress, spinach or arugula on a serving platter.
• Remove skin from cooked beets and cut into 8 wedges. Add red beets into 1 bowl of oil mixture and toss and add yellow beets to the other oil mixture and toss. Doing this separately helps the beet color to not get mixed up.
• Arrange beet wedges over the greens and sprinkle remaining salt and cheese. Drizzle with any remaining vinaigrette and serve.

Preparation

Step 1

Roasted Red and Golden Beet Salad
Makes 6 servings
149 calories per 2/3 cup

Directions
Preheat oven to 375.

Wrap beets in foil and bake at 375 for 1 hour and 20 minutes or until tender.

Remove beets from oven and foil. Cool.

Combine oil, vinegar, honey, garlic, 1/8 of the salt and pepper in a medium bowl, stirring with a whisk.

Pour 1/2 of the oil mixture into a separate medium bowl.

Spread watercress, spinach or arugula on a serving platter.

Remove skin from cooked beets and cut into 8 wedges. Add red beets into 1 bowl of oil mixture and toss and add yellow beets to the other oil mixture and toss. Doing this separately helps the beet color to not get mixed up.

Arrange beet wedges over the greens and sprinkle remaining salt and cheese. Drizzle with any remaining vinaigrette and serve.