Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 Roasted Spinach, Sweet Potato and Beet Salad 1 sweet potato, unpeeled, cut into wedges 3 tsps. brown sugar 1/2 cup orange juice 2 tsps. finely grated orange rind 1 clove garlic, crushed 17 1/2 ozs. baby spinach leaves 3 1/2 ozs. green beans, blanched 2 tbsps. toasted pistachio nuts, chopped 1 pepper or to taste 2 tbsps. butter, melted 1 cup lowfat yogurt 3 beets, unpeeled, cut into wedges Preheat oven to 400 degrees. Place vegetables in baking dish, drizzle over the butter and sprinkle with sugar. Bake for 45 minutes, turning occasionally. Combine yogurt, juice, rind and garlic. Arrange the spinach, beans and roasted vegetables on serving plates. Drizzle over the dressing and sprinkle with pistachio nuts and pepper. Serves 4. -- Char Haz charrem -- http://www.fastmail.fm - I mean, what is it about a decent email service? Quote Link to comment Share on other sites More sharing options...
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