Roasted Beet Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
- 5 shallots, quartered
- 1 tablespoon cumin seeds
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400 ° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
- In a small bowl, combine the lemon juice, parsley, orange peel, honey, salt and pepper. Gradually whisk in oil.
- Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.
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