Roasted-Beet Salad with Feta Dressing

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* Exported from MasterCook *

 

Roasted-Beet Salad With Feta Dressing

 

Recipe By :Jean Kressy, Cooking Light, March 2001

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium beets -- (about 1 1/2 pounds)

1/4 cup crumbled feta cheese -- (1 ounce)

1/4 cup fat-free sour cream

2 tablespoons 1% low-fat milk

2 tablespoons low-fat mayonnaise

1 1/2 teaspoons white wine vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

6 cups gourmet salad greens

4 teaspoons minced red onion

4 teaspoons chopped fresh parsley

 

Preheat oven to 425º.

 

Leave root and 1 inch stem on beets,; scrub with a brush. Place beets on a

baking sheet lined with foil. Bake at 425º for 45

minutes or until tender. Cool the beets slightly. Trim off beet roots; rub off

skins. Slice each beet into 8 wedges.

 

Combine feta cheese and the next 6 ingredients (feta through pepper); stir well

with a whisk.

 

Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing

over salad. Sprinkle with onion and parsley.

Serving size: 1 1/2 cups greens, 6 beet wedges, 2 tablespoons dressing, 1

teaspoon onion, and 1 teaspoon parsley.

 

Calories 98 (22% from fat); Fat 2.4g (sat 1.2g, mono 0.5g, poly 0.5g); Protein

5.2g; Carb 14.3g; Fiber 2.2g; Chol 7mg; Iron 1.8mg;

Sodium 312mg; Calc 91mg

 

S(Formatted by):

" KETS on 4/25/01 "

 

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