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Beet and Baby Greens Salad

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Beet and Baby Greens Salad
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4
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Ingredients

4
small red or gold beets, stems removed, peeled, cut into 1/4-inch slices (about 2 cups)
1/4
cup olive oil
3
tablespoons balsamic vinegar
4
cups mixed baby greens (from 5-oz package)
1/2
cup chopped red onion
1/2
cup crumbled feta cheese (2 oz)

Directions

  • 1 In 9-inch microwavable pie plate, place beets, overlapping slightly. Add 1/4 cup water; cover with plastic wrap. Microwave on High 4 to 5 minutes or until almost tender when pierced with a fork; drain.
  • 2 Meanwhile in small bowl, beat oil and vinegar with wire whisk until blended.. Place baby greens on large serving plate; arrange cooked beets on baby greens. Drizzle dressing over beets and baby greens; top with onion and cheese.
Tips  

If your beets are large, cut them in half, then cut into 1/4-inch slices. If using both red and gold beets, microwave them with the red on one side of pie plate and the gold on the other, so just a little of the red color leeches onto the gold beets. If the two colors are arranged randomly, the gold beets will all become red.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
4g
20%
,
Trans Fat
0g
)
Cholesterol
15mg
4%
Sodium
240mg
10%
Potassium
480mg
14%
Total Carbohydrate
14g
5%
(
Dietary Fiber
4g
15%
,
Sugars
9g
)
Protein
4g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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