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Ruby Red Beet Salad

by SusySedano  |  Jul 14, 2012

Ruby Red Beet Salad
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Salad for dessert? Why not! “This antioxidant-rich beet salad is the perfect side for dinner but can also be served for dessert,” says Rania Batayneh, a nutritionist and owner of Essential Nutrition for You in San Francisco, Calif. With ingredients like walnuts, cranberries, pomegranate seeds, and beets, this sweet salad delivers a hefty dose of heart-healthy omega-3 fatty acids, vitamin C, and iron. Plus, it’s easy to make and full of ingredients that promote flawless skin, Batayneh says.

INGREDIENTS

SERVES 5

  • 4 cups Red Beet
  • 1 cup Pomegranate Seeds
  • 1/2 cup Walnuts, Chopped
  • 1/2 cup Dried Cranberries
  • 1/2 cup Light Raspberry Vinaigrette

DIRECTIONS

1 Ingredients:
2 cups red beets, steamed and peeled
3 cup pomegranate seeds
4 ½ cup chopped walnuts
5 ½ cup dried cranberries
6 ½ cup low-fat raspberry vinaigrette
7 Directions:
8 Chop the beets into small pieces and place in a salad bowl. Top with pomegranate seeds, dried cranberries, and chopped walnuts. Dress with low-fat raspberry vinaigrette (Batayneh loves Trader Joe’s Raspberry Vinaigrette). Mix together and salt to taste.
9 Makes 5 servings
10 Per serving (1 cup): 226 Calories, 10.2g fat, 29.6g carbohydrates, 23.9g sugars, 5.2g fiber, 3.78g protein
  ania Batayneh, MPH, Nutritionist and America’s Eating Strategist™