Directions:
- Wash beets; trim stem and leave root intact. Wrap beets in aluminum foil. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil and cool.
- In a microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until tender. Cool.
- In a blender, combine vinaigrette and cranberry sauce; cover and process until smooth. Peel beets and cut into slices.
- On six salad plates, arrange the greens, beets and sweet potatoes. Sprinkle with cranberries and cheese. Drizzle with dressing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.33 Kcal (692 kJ) | ||
| Calories from fat | 53.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 5% | |
| Sodium | 489.85mg | 20% | |
| Potassium | 260.19mg | 6% | |
| Total Carbs | 21.81g | 7% | |
| Sugars | 14.51g | 58% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 4.1mg | 23% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 130.37 Kcal (546 kJ) | ||
| Calories from fat | 42.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 9% | |
|---|---|---|---|
| Cholesterol | 11.18mg | 5% | |
| Sodium | 386.26mg | 20% | |
| Potassium | 205.17mg | 6% | |
| Total Carbs | 17.2g | 7% | |
| Sugars | 11.44g | 58% | |
| Dietary Fiber | 2.04g | 10% | |
| Protein | 4.16g | 11% | |
| Vitamin C | 2.6mg | 5% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 3.2mg | 23% | |
| Calcium | 92mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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