Marinated Beet Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound red baby beets, trimmed
- 1/2 cup water, divided
- 1/8 teaspoon kosher salt, divided
- 6 thyme sprigs, divided
- 2 rosemary sprigs, divided
- 1 pound gold baby beets, trimmed
- 1 medium leek, white and light green parts only, halved lengthwise
- Cooking spray
- 1 teaspoon grated orange rind
- 3 tablespoons fresh orange juice
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves
- 1/8 teaspoon salt
- 6 cups herb salad mix
- 3 tablespoons plain fat-free Greek yogurt
- 1 tablespoon toasted unsalted sunflower seeds
Instructions
- Preheat oven to 375 °.
- Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig. Roast at 375 ° for 1 hour and 15 minutes or until a knife inserted into center of a beet meets little resistance. Remove from oven; uncover. Let stand until cool enough to handle; rub skins from beets with a kitchen towel. Discard skins.
- Coat leek with cooking spray. Place leek, cut side down, on a foil-lined baking sheet. Roast at 375 ° for 25 minutes or until very tender. Cool slightly. Combine leek, orange rind, and next 7 ingredients (through 1/8 teaspoon salt) in a blender. Process until smooth.
- Place beets in a large bowl with half of vinaigrette; toss to combine. Add salad mix and remaining vinaigrette; toss gently to coat. Place 1 2/3 cups salad on each of 6 plates. Top each serving with 1 1/2 teaspoons yogurt; sprinkle each with 1/2 teaspoon sunflower seeds.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Sunflower Seeds.
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