The colors were so stunning and the flavors sublime. Slow roasting brings out the sweet earthy flavor of beets. We know a fellow cook who roasts a supply each week to have as an impromptu vegetable or, as here, salad.
Ingredients
- 1/2 pound red beets, washed
- 1/2 pound gold beets, washed (or additional red)
- 3 tablespoons olive oil
- 1 large bulb fennel, cored and cut into paper-thin slices
- 1/2 small red onion, cut into thin rings
- 1 1/2 tablespoons balsamic vinegar
- Salt (optional) and freshly ground pepper
Instructions
- Preheat the oven to 350° F.
- Trim the beets, leaving about 1/2 inch of the stems. Place the beets in a shallow baking dish along with 1 tablespoon of the oil. Roll the beets to coat both sides. Cover with aluminum foil and roast for 60 to 80 minutes, until the beets are tender when pierced with a knife.
- Remove from the oven and cool enough to handle. Peel the beets and slice, keeping the two colors separate.
- Arrange the fennel and red onion on 6 salad plates. Top with the red beets, and then the gold beets.
- In a measuring cup, whisk together the remaining olive oil and balsamic vinegar. Add salt (if using) and pepper to taste. Drizzle over the salads and serve warm.
Notes
Diabetic exchanges: 1 carbohydrate (3 vegetable)
Nutrition Facts
Roasted Beet Salad with Fennel
Serves:
| Amount Per Serving 4 | ||
|---|---|---|
| Calories | 163 | |
| % Daily Value* | ||
| Total Fat 10 | 15.4% | |
| Saturated Fat 1.4 | 7% | |
| Trans Fat | ||
| Cholesterol 0 | 0 | |
| Sodium 121 | 5% | |
| Total Carbohydrate 17 | 5.7% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 3 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Diabetic Dinner Recipes
diabeticdinnerrecipes.com
