Roasted beets over romaine
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 5 min | Yield: 4 cups |
Enjoy the goodness of fresh roasted organic beets over curly red leaf romaine. Top with a handful each of red onions and peas, toss with a bit of the roasted beet vinaigrette, and you have a delicious, no-fat salad that says "More please!"
Ingredients
Roasted organic whole beets in balsamic vinaigrette:- 2 cup Beets Raw
- 3 tbsp Balsamic Vinegar
- 1 tbsp Soy Sauce
- 4 tsp Organic White Cane Sugar
- 3 tbsp Balsamic Vinegar Of Modena
- 1 tbsp Soy Sauce Lite
- 4 tsp Organic White Cane Sugar
- 4 cups Red Leaf Lettuce
- 1 cup Frozen Peas Organic
- 1/4 cup Red Onion
Directions
Roasted organic whole beets in balsamic vinaigrette: Roast beets at 400 degrees about 1.5 hours till tender when pierced with a fork.
No-fat organic balsamic vinaigrette: Combine ingredients till mixed well and sugar dissolved. Store in refrigerator.
Wonderful with roasted beets.
Simmer frozen peas till barely tender in just enough water to cook completely away by time peas are ready. If any moisture remains in pan, drain and set peas aside to cool.
Clean the lettuce* and tear by hand into large bowl.
Dice beets to 3/4" and toss atop the lettuce with 2 tbsp. of their vinaigrette.
Coarsely chop the onions and add to salad with peas.
Toss lightly so vinaigrette touches all.
Serve immediately.
*I used 4 ribs of lettuce. The recipe builder doesn't give that option.
Lovely, iron-rich accompaniment to baked potatoes topped with non-fat cucumber-yogurt sauce.
We like to roast the beets on the weekend and keep them in the refrigerator for quick after-work salads like this one or to eat as a side at lunch.