Roasted Beet Salad

Roasted Beet Salad

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Roasted Beet Salad 
Roasting the beets brings out their sweetness, and the cranberries provide a sweet-tart finish to this salad.
Preparation Time: 20 minutes
Baking Time: 45 to 60 minutes
Cooking Time: 10 minutes
Serves: 6
Ingredients:
• 3 each Ontario Red and Gold Beets (about 2 lb/1 kg)
• 1 cup (250 mL) frozen cranberries
• 1/2 cup (125 mL) cranberry juice or water
• 3 tbsp (45 mL) granulated sugar
• 2 tbsp (25 mL) red wine vinegar or raspberry vinegar
• 1/4 cup (50 mL) finely sliced Ontario Red Onion
• Garnish: Fresh Ontario Pea Sprouts or Herbs (optional)
Preparation Instructions:
    Trim tops and tips of beets, leaving about 1-inch (2.5 cm) stems. Wrap individually with foil; place on baking sheet. Bake in 375°F (190°C) oven for 45 to 60 minutes or until tender when pierced with sharp knife. Remove foil and let cool slightly; trim ends and slip off skins. Cut into quarters and place in large bowl.
    In medium saucepan, combine cranberries, juice, sugar and vinegar; bring to boil over high heat. Reduce heat to medium and simmer, stirring often, for 5 minutes, using masher to crush berries after 3 minutes. Cook until jam-like consistency. Stir cranberry mixture and onion into beets until combined. Serve warm or at room temperature.
     Garnish with pea sprouts (if using).
Nutritional Information:
1 Serving:
•PROTEIN: 2 grams
• FAT: 0 gram
•CARBOHYDRATE: 20 grams
•CALORIES: 85
•FIBRE: 3 grams
•SODIUM: 65 mg
– Photo and recipe: Foodland Ontario

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