Roasted Beet Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 6 red beets, washed and tops trimmed
- Juice of 1 lemon
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped roasted pistachios
Instructions
- Preheat the oven to 375 degrees F.
- Wrap the beets in a square of tin foil. Place on a sheet tray and roast until tender, 30 to 35 minutes. Once cool enough to handle, peel the skins of the beets. Slice into 1/4-inch-thick slices using a mandoline. (Use a sharp chef's knife if you don't have a mandoline.)
- Add the lemon juice to a small bowl along with the parsley and season with salt and pepper. Drizzle in the olive oil while whisking.
- Lay the beets on platter and drizzle with the vinaigrette. Sprinkle with the pistachios or serve them on the side for some salty crunch.
- Serves: 6; Calories: 150; Total Fat: 12 grams; Saturated Fat: 1. 5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 144 milligrams
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