Roasted Beets and Wilted Greens Salad

Calories per serving: 197

Macronutrient breakdown:  Protein: 11% | Fat: 59% | Carb: 29%

Nutrients, Serving

Protein: 9 g
Fat: 21 g
Carbs: 24 g
Fiber: 9 g
Sodium: 617 mg
Sat. Fat: 4 g

Ingredients (serves 4)

• 6 beets with tops
• 1 10 oz. package baby spinach leaves
• 1  tbsp. red onions, diced
• 4  tbsp. olive oil
• 3  tbsp. balsamic vinegar
• 1 tsp.  packed brown sugar
• 2 garlic clove, minced
• 4  tbsp. crushed walnuts
• 4  tbsp. feta or blue cheese
• ¼  tsp. salt

Directions

1. Preheat oven to 375 degrees F.
2. Cut off the green tops of the beet roots.  Wash the greens under cold water and set aside to dry.  Wash the beet roots, remove the stems, and then peel.  Cut the beets into ¼ inch slices.
3. In a medium-sized bowl, mix together 2 tbsp. olive oil, 2 tbsp. balsamic vinegar, and ½ tsp. sugar.  Gently toss the beets in the mixture.
4. On a foil-lined baking sheet, place the beet slices in a single layer.  Place the pan in the oven and bake until the beets are fork tender (about 10 minutes).
5. While the beets are roasting, slice the beet greens into bite-sized pieces.  Place them in a medium-sized bowl.  Add to the bowl, the baby spinach leaves, and diced red onions.
6. In a small bowl, mix together 1 tbsp. balsamic vinegar, 1 minced garlic clove, ¼ tsp. salt, and 2 tbsp. olive oil.  Pour this mixture over the greens and toss.
7. Serve each plate with ¼ of the mixed greens, topped with ¼ of the roasted beets and a sprinkle of crushed walnuts and feta or blue cheese.

Notes:  Nutritional analysis based on the use of blue cheese.  Although the percentage of fat appears high in this dish, the overall calories is low and the large majority of fat is from heart healthy fat.  In addition, the overall fat content in grams is reasonable.