Roasted Beets & Greens Salad

8
Easy
Salads

Characteristics

Without nuts Without gluten Vegan Vegetarian High Fibre

Nutritional Facts Per Serving

100
Calories
2 g
Protein
13 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 100
  • Lipides 5 g
    • Saturated fat  0.4 g
  • Sodium  330 mg
  • Carbs 13 g
    • fiber  4 g
    • Sugar  8 g
  • Protein 2 g

Ingredients

  • 2 bunches beets with leafy green tops (2 lb/1 kg)
  • 3 tbsp (45 mL) canola oil, divided
  • 3 tbsp (45 mL) apple cider vinegar
  • 4 tsp (20 mL) Sensations by Compliments Whole Grain Dijon Mustard
  • 1 tbsp (15 mL) maple syrup
  • 1/2 tsp (2 mL) each salt and pepper

Method

  1. Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
  2. Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
  3. Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
  4. While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.
Tip:
Look for bunch beets with bright, green leafy tops.

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