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Roasted Beet Salad
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Contributed by FISHYSTAR, who adapted it from Cooking Light magazine. Sounds yummy! If you haven't tried roasted beets, or think you hate them, you really should give them a try. I always thought I hated them too!

Ingredients:

Vinaigrette:
1/4 c. balsamic vinegar
1/4 c. FF, lower sodium chicken broth
1 T. lemon juice
1 T. splenda
2 t. extra virgin olive oil
1 t. Dijon mustard
1/2 salt
1.4 t. freshly ground black pepper
1 garlic clove, minced
 
 
Salad:
6 c. coarsely chopped red cabbage
5 c. baby spinach leaves
1/4 c. chopped green onion
2 small raw beets, peeled and shredded

Procedure:

1. Whisk vinaigrette ingredients together.
2. Toss with salad ingredients

Serving Size:

Yields 8 servings at 1 1/4 c. each.
 
FISHYSTAR suggests adding a little crumbled gorgonzola. I've also had a similar dish with crumbled feta. You could use ff feta and not have to add any points.

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