Roasted Beet Salad
1
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked beets
2 pound(s), medium, roots cut off and stems trimmed
Red wine vinegar
2 Tbsp
Canola oil
2 tsp
Dijon mustard
1 tsp
Table salt
⅛ tsp
Black pepper
⅛ tsp
Fresh oregano
1 Tbsp, chopped
Instructions
1
Preheat oven to 375°F.
2
Wrap beets individually in foil and place on baking sheet. Bake until tender, 40−50 minutes, depending on size. Let beets cool; use your hands or a paper towel to slip off and discard skins. Slice beets and place in medium bowl.
3
To make dressing, whisk together vinegar, oil, mustard, salt, and pepper in small bowl until blended. Pour over beets and toss until coated evenly. Serve sprinkled with oregano.
4
Serving size: 3/4 cup
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