 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
We really enjoyed this salad (adapted from Prevention Magazine April 2008) which we served with chicken wraps. Ingredients:
3 beets |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
3 tablespoons sunflower seeds |
salt |
pepper |
1 lb spinach, washed, trimmed and torn into bite-size pieces |
2 ounces reduced-fat feta cheese, crumbled |
Directions:
1. Heat oven to 400-degrees F.
2. Trim beet stems to an inch or so. Wash beets but don't piece skin or peel. Place beets on a sheet of foil and then fold into an air-tight package and place on baking sheet. Bake for 1 hour. When cool remove skins and cut into 1/2 inch cubes. Cover and chill until ready to make salad. (I prepared the beets 1 day ahead).
3. Whisk together oil, vinegar, seeds, salt and pepper in a large salad bowl.
4. Add spinach and toss.
5. Add beets and toss.
6. Sprinkle with cheese and toss.
|
|