Roasted Beet Salad
PersonalPoints™ per serving
You'd be surprised how much sweeter beets taste roasted. Try them alone or as a side to beef or chicken, or add them chopped to baby salad greens.
2 pound(s), stems and roots removed
Red wine vinegar
⅛ tsp(s), or to taste
⅛ pinch, or to taste
- Preheat oven to 375°F (190°C). Place beets on foil-lined baking sheet. Bake 45 minutes or until tender.
- Allow to cool, then peel and slice. Place in bowl.
- In food processor, combine vinegar, oil, mustard, salt and pepper. Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and serve.