Roasted Beet and Apple Salad
This dish is absolutely beautiful–perfect to adorn your holiday table or an impressive dish to take to a party! Beets are a great source of fiber and folate, and a good source of potassium and vitamin C as well. Recent research on anthocyanins, the phytochemical that gives beets their gorgeous purple-red hue, suggests that they may have a cardio-protective effect, fight cancer cells and protect our brains against age-related decline.
3 medium beets, roasted*, peeled and cut into chunks
1 small Pink Lady or Honeycrisp apple, unpeeled
¼ small red onion, cut into thin slices
Juice of half a lemon
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
¼ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup fresh parsley leaves, chopped
1 ounce feta cheese
*Preheat the oven (or toaster oven) to 425 degrees F. Wash the beets, place them whole and unpeeled on a baking sheet and roast for 1 hour. Allow them to cool before making the salad. This step can be done in advance (even several days). Just store the cooked beets whole and unpeeled in an airtight container in the refrigerator. Peeling with a paring knife when ready is very easy once beets are cooked.
Cut the apple into thin slices, and cut the slices in half to make bite-size pieces. Add the apple slices and onion slices to a small bowl and toss with the lemon juice. Allow this mixture to marinate for a few minutes. Meanwhile, in a large bowl, add the beets, olive oil, vinegar, mustard, salt, pepper and parsley and toss. Add the apple and onion mixture as well as the feta cheese, and toss again until everything is well-coated. Serve as is, or over a small bed of mixed baby lettuces.
Servings: 4 servings
Each serving contains approximately: Calories 101, Fat 4g, Saturated fat 1.4g, Cholesterol 6mg, Carbohydrate 15g, Fiber 3g, Protein 2.5g, Sodium 266mg.
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