Winter Beet Salad
Ingredients
- 3 small red beets roasted and cut into quarters
- 1 head fennel sliced thin
- 1/4 red onion peeled and sliced thin
- vegetable oil cooking spray or olive oil cooking spray
- 4 Cups assorted fresh lettuces red romaine and frise work well
- 1 golden beet raw, sliced thin
- 2 Tablespoons pecan halves
Dressing
- 2 Teaspoons olive oil
- lemon juice from one lemon
Instructions
- Roast the red beet in the oven at 400 for one hour. Allow to cool slightly then use a paper towel to slip off the skin. Cut in quarters.
- Place the sliced red onion and fennel on a pan and spray with vegetable oil. Roast together until they are brown and crisp, about 40 minutes to one hour. (Save time and cook with the red beet, just be sure to check for doneness after 40 minutes.)
- Toast the pecans over low heat or in the oven for 4 minutes.
- Arrange the lettuce on a platter with the darkest one on the outside. Add shaved golden beets, quartered roasted red beets, toasted pecans, and carmelized onion and fennel. Mix the lemon and olive oil and drizzle over the top. Serve immediately.
Notes
Chef's Tips: You can make all of the ingredients ahead of time and then assemble at the last minute. If you don’t have golden beets you can use carrots.
Nutrition Information: 4 servings. 144 calories, 5 grams of fat, 1 grams of saturated fat, 0 g trans fat, 0 mg cholesterol, 124 mg sodium, 23 g carbohydrate, 9 g fiber, 10 g sugar, and 5 g protein.
Learn more about beets, nutrition powerhouses.
Copyright foodandhealth.com, reprinted with permission.