A fast and healthy winter salad of spinach, beets, chick peas and carrots, tossed in a lemon-maple vinaigrette!
How to roast beets: If you can’t find roasted beets in your store, it’s really easy to do it yourself. (I used to all the time when I grew beets in my garden.) Preheat your oven to 400. Trim the raw beets by removing all but about an inch of the long stems. Scrub the beets and wrap each one in aluminum foil and close it up into a little packet. (You can put a couple of small beets together in one piece of foil.)
Put the foil packets on a baking sheet and roast for 50-60 minutes. It’s helpful to check them after 30 minutes in case they are getting too dry. If they are, just drizzle a little water in the foil packet and wrap them back up before returning to the oven. They’re done when a fork pierces them easily. Small beets will be finished sooner than the really large ones.
Once cooked, let them cool a bit then use a paper towel to rub the skins off. You’re ready to go! This recipe uses 4-5 small beets (or 2-3 large ones) but you can make a whole batch while you’re at it and store the extras in the fridge for up to a week for another use. They're SO good!
|Amount Per Serving||As Served|
|Calories 286kcal Calories from fat 120|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 2g||10%|
|Dietary Fiber 10g||40%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|