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| + | == Description == |
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| − | Roasted Baby Beet and Spinach Salad |
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| + | == Ingredients == |
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| − | 1 pound baby |
+ | * 1 pound baby [[beet]]s, stems trimmed to 1-inch |
| − | 1 tablespoon minced shallot |
+ | * 1 tablespoon minced [[shallot]] |
| − | 3 tablespoons fresh lemon juice |
+ | * 3 tablespoons fresh [[lemon juice]] |
| − | + | * ½ teaspoon [[Dijon mustard]] |
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| − | + | * ¼ cup extra-virgin [[olive oil]] |
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| − | sea salt, to taste |
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| − | + | * [[sea salt]], to taste |
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| + | * ground [[pepper]], to taste |
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| − | + | * 3 – 4 cups washed and dried [[spinach]] leaves |
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| − | + | * ¼ pound crumbled [[roquefort]] cheese |
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| + | == Directions == |
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| − | Preheat oven to 400�F. Wash beets then wrap in parchment-lined |
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| + | # Preheat oven to 400°F. |
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| − | aluminum foil and roast in center of oven until tender, 45 |
+ | # Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 – 60 minutes. |
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| + | # Cool. |
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| + | # Whisk together shallot, lemon juice and mustard. |
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| + | # Drizzle lightly with dressing. |
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| + | == Nutritional information == |
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| − | Nutrition Info |
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| − | Per |
+ | Per serving (133.54 g-wt.): |
| − | 5g saturated fat |
+ | * 190 calories (15 from fat) | 15g total fat | 5g saturated fat | 6g protein | 10g total carbohydrate (2g dietary fiber, 6g sugar) | 15mg cholesterol | 420mg sodium |
| − | fiber, 6g sugar), 15mg cholesterol, 420mg sodium |
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| − | == Contributed by: == |
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| + | __NOTOC__ |
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[[Category:Healthy Recipes for Diabetic Friends]] |
[[Category:Healthy Recipes for Diabetic Friends]] |
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| + | [[Category:Beet Recipes]] |
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| + | [[Category:Shallot Recipes]] |
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| + | [[Category:Lemon juice Recipes]] |
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| + | [[Category:Dijon mustard Recipes]] |
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| + | [[Category:Spinach Recipes]] |
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| + | [[Category:Roquefort Recipes]] |
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Latest revision as of 20:47, 6 January 2011
Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Original recipe
- Serves 4 – 6
Ingredients
- 1 pound baby beets, stems trimmed to 1-inch
- 1 tablespoon minced shallot
- 3 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- 3 – 4 cups washed and dried spinach leaves
- ¼ pound crumbled roquefort cheese
Directions
- Preheat oven to 400°F.
- Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 – 60 minutes.
- Cool.
- Peel beets and cut in half.
- Whisk together shallot, lemon juice and mustard.
- Whisk in oil until emulsified and season with salt and pepper.
- Toss beets in a little dressing.
- Place spinach on a large platter, top with beets then cheese.
- Drizzle lightly with dressing.
- Serve remaining dressing on side.
Nutritional information
Per serving (133.54 g-wt.):
- 190 calories (15 from fat) | 15g total fat | 5g saturated fat | 6g protein | 10g total carbohydrate (2g dietary fiber, 6g sugar) | 15mg cholesterol | 420mg sodium