Roasted Baby Beet Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.
Ingredients
- 2 pounds assorted baby beets with tops
- 1 tablespoon olive oil
- Brown Sugar Vinaigrette
- 5 cups loosely packed baby lettuces
- 1 cup crumbled Gorgonzola cheese
- 1 cup lightly salted roasted pecan halves
Instructions
- Preheat oven to 400 °. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.
- Bake at 400 ° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.
- Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment