Honey Balsamic Beet Salad

By devogirl

Better Homes and Gardens

Nutrition Facts Makes: 8 servings (1 cup each)
Per serving: 113 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 5 mg chol., 106 mg sodium, 20 g carb., 3 g fiber, 10 g sugar, 3 g pro.

Ingredients

• 2 lbs. baby beets, trimmed and scrubbed
• 1/2 cup balsamic vinegar
• 1 tbsp. honey
• 1 tbsp. olive oil
• Salt and pepper to taste
• 1 1/2 cups cooked quinoa
• 2 cups watercress or arugula
• Fresh tarragon

Preparation

Step 1

Preheat oven to 400 degrees F.

Place beets in a 3-quart rectangular baking dish. In a small bowl whisk together the balsamic vinegar, olive oil, and honey. Pour over beets. Sprinkle with salt and pepper. Cover and roast in a 400 degrees F oven for 40 minutes or until beets are tender when pierced with a knife.

On a platter combine watercress, quinoa, and beets. Drizzle with the roasting liquid. Top with chopped tarragon.