A New Spin on Beets
Red and Gold Beet SaladServes: 6 | Serving Size: 1/2 cupIngredients:
- ??1 bunch red beets
- 1 bunch gold beets
- ?1 tsp olive oil
- 2 tablespoons of balsamic vinegar
Directions:
- Rinse the beets under cold, running water. Chop off their tops, reserving any greens for another use.
- Roast the beets in a 350-degree oven for one hour.
- When they’re done, place the beets in a mixing bowl and cover it with plastic wrap. Refrigerate until cool.
- Peel the beets and halve them lengthwise. Slice them thinly and return to the mixing bowl, tossing with the vinegar and oil. Serve.
Nutrition Information:
- Serves 6. Each serving contains 47 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 65 mg sodium, 9 g carbohydrate, 2 g dietary fiber, 6 g sugar, and 1 g protein.
- Each serving also has 0% DV vitamin A, 6% DV vitamin C, 1% DV calcium, and 5% DV iron.
Chef’s Tips:
- Glaze the beets with balsamic vinegar glaze or honey for an extra burst of sweet shine before serving.
Did You Know?
- A single cup of chopped beets has 37% of your daily value for folate and 15% of your daily value for fiber.
- The dietary nitrates in beets may help lower blood pressure. For more information, check out the study “Acute blood pressure lowering, vasoprotective and anti-platelet properties of dietary nitrate via bioconversion to nitrite.”