The photo in the magazine that I found this recipe in sold this recipe to me. The colors are just gorgeous! I'll need to get some beets from the farmers' market...or raid the yard down the block but you didn't hear me say that.
6 fresh beets, peeled and cut into 1/4 inch thick slices
1 tbsp. olive oil, divided
4 large carrots, peeled, cut diagonally into thin slices
4 C. tightly packed salad greens
2 radishes, thinly sliced
1/3 C. balsamic vinaigrette dressing
1/3 C. crumbled feta cheese
Heat oven to 425 degrees.
Toss beets with 1 1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.
Bake 25 to 30 minutes or until tender. Cool 5 minutes.
Cover large platter with salad greens, top with roasted vegetables and radishes. Drizzle with dressing. Top with cheese
Per serving: calories 120, fat 7g, sodium 310mg, carb 12g, fiber 4g, protein 3g.
Subscribe to:
Post Comments (Atom)
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ... -
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
No comments:
Post a Comment