Roasted Garlic and Beet Salad (4 Ww Points) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This really brings a little something more than just plain old beets. The site I got this off of ( ) called for two heads of roasted garlic but I personally just like it with one. Two is a little overpowering for me. Ingredients:
8 beets including the greens |
1 head garlic, unpeeled |
1/4 cup olive oil |
1/4 cup chopped fresh basil |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cut stems off beets; trim stems from leaves and discard. Set leaves aside.
2. Arrange beets and garlic in single layer on large piece of foil; drizzle with 1 tsp (5 mL) of the oil. Fold up foil and seal. Bake on rimmed baking sheet in 400ºF (200ºC) oven until tender, about 1 hour. Let cool slightly; peel beets and slice into wedges.
3. Squeeze garlic into large bowl; mash until smooth. Whisk in all but 1 tbsp (15 mL) of the remaining oil, the basil, vinegar, salt and pepper. Add beets; toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.).
4. Meanwhile, in large saucepan, heat remaining oil over medium heat. Cook reserved leaves until wilted and bright green, about 3 minutes. (If leaves are still not wilted, add 1 tbsp/15 mL water; cook for 1 minute longer.) Arrange on serving platter; top with beets.
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