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