Roasted Beet Salad
Jun 13, 2008 17:04:41 GMT -8
Post by carol on Jun 13, 2008 17:04:41 GMT -8
Roasted Beet Salad
side dishes
POINTS® Value: 2
Servings: 2
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Easy
Tangy citrus salad is a delicious complement to sweet roasted beets. The combination is wonderful addition to any Valentine's Day menu.
Ingredients
* 1/2 pound beets, red (about 2 medium)
* 2 tsp olive oil
* 1 medium tangerine(s), peeled, divided into segments, pits removed
* 2 Tbsp red onion(s), chopped
* 1 medium stalk celery, chopped
* 2 tsp white wine vinegar
* 1/4 tsp dry mustard
* 1/4 tsp table salt
* 1/4 tsp black pepper, freshly ground
Instructions
* Preheat oven to 400°F.
* Place beets on a large piece of aluminum foil; drizzle with oil. Fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.
* Cool beets for 10 minutes, open packet (be careful of escaping steam), slip off beets' skins with a paring knife and cut into 1/2-inch cubes. Place beets in a serving bowl. Add tangerine, onion and celery; toss gently.
* In a small bowl, whisk together vinegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately. Yields about 1/2 cup per serving.
Notes
* Substitute a grapefruit for the tangerine, if you prefer.
© 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
side dishes
POINTS® Value: 2
Servings: 2
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Easy
Tangy citrus salad is a delicious complement to sweet roasted beets. The combination is wonderful addition to any Valentine's Day menu.
Ingredients
* 1/2 pound beets, red (about 2 medium)
* 2 tsp olive oil
* 1 medium tangerine(s), peeled, divided into segments, pits removed
* 2 Tbsp red onion(s), chopped
* 1 medium stalk celery, chopped
* 2 tsp white wine vinegar
* 1/4 tsp dry mustard
* 1/4 tsp table salt
* 1/4 tsp black pepper, freshly ground
Instructions
* Preheat oven to 400°F.
* Place beets on a large piece of aluminum foil; drizzle with oil. Fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.
* Cool beets for 10 minutes, open packet (be careful of escaping steam), slip off beets' skins with a paring knife and cut into 1/2-inch cubes. Place beets in a serving bowl. Add tangerine, onion and celery; toss gently.
* In a small bowl, whisk together vinegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately. Yields about 1/2 cup per serving.
Notes
* Substitute a grapefruit for the tangerine, if you prefer.
© 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.