Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Beet Salad
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 67 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 235 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 6 grams
Directions
- Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.
