HANDS-ON TIME 17 minutes
TOTAL TIME 1¼ hours
MAKES 4 servings

INGREDIENTS

• 6 baby beets, trimmed
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp Dijon mustard
• pinch each salt and pepper
• 6 cups loosely packed baby greens
• ¼ cup thinly sliced red onion
• 2 tbsp each chopped fresh parsley, dill and chives
• ½ cup crumbled feta cheese

PREPARATION

• Arrange beets on double-thickness piece of foil and seal to form a package.
• Roast the beets in the package on a rimmed baking sheet in a 425°F (220°C) oven until tender, about 45 minutes.
• Let the beets cool enough to handle, then remove the skins and cut them into wedges.
• In a large bowl, whisk together oil, vinegar, mustard, salt and pepper.
• Add the beets, greens, onion, parsley, dill, and chives to the bowl and toss to coat.
• Sprinkle with feta cheese.

NUTRITIONAL INFORMATION, PER SERVING: about 184 cal, 5 g
pro, 15 g total fat (4 g sat. fat), 10 g carb, 3 g fibre, 17 mg
chol, 287 mg sodium, 466 mg potassium. % RDI: 15%
calcium, 11% iron, 23% vit A, 30% vit C, 59% folate.

VARIATION
ROASTED BEET AND
GOAT CHEESE SALAD
Substitute crumbled soft goat cheese for the
feta cheese.