Roasted Beets
Yield: 4 servings
Canola oil spray
4 medium beets, scrubbed and trimmed of stems and roots
1/2 Tbsp minced shallot or mild onion
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1/2 tsp Dijon mustard
1 Tbsp extra-virgin olive oil
Salt and freshly ground black pepper
1 head Bibb or butterhead lettuce, leaves separated, washed
and dried
Preheat oven to 375 degrees. Lightly coat with oil spray
four squares of foil large enough to wrap beets. Place each
beet on a foil square. Pinch together and seal foil edges to
form a pocket. Keeping them spaced apart, stand beets on a
wire rack set inside a rimmed baking pan.
Bake until tender when pierced with fork, about 1 to 1 1/2 hours.
Peel back foil to expose beets and let stand until beets are
cool enough to handle but still warm. Remove skins. (To avoid
stained hands, use disposable gloves while slipping off the
skin with a paring knife.) Cut beets into thin wedges.
In small bowl, make dressing by whisking together
shallot, juices, mustard and olive oil until well combined.
Add salt and pepper to taste.
Arrange lettuce leaves on a serving plate. Arrange beets on top
in pinwheel fashion. (If desired, beets can first be re-heated
in microwave oven.) Drizzle dressing over beets and lettuce.
Nutritional Information Per Serving (1/4 of recipe):
74 calories, 4 g. total fat (less than 1 g saturated fat),
10 g carbohydrate, 2 g protein, 3 g dietary fiber, 82 mg sodium
Diabetic Exchanges: 1 Fat, 2 Vegetable
Source: AICR