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Lilly’s Table

 
 
Caper-Dill Poached Tilapia
© Lillys-Table.com Photo of Roasted Beet & Blue Cheese Salad
 

Tags: vegetarian Nut Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Beet & Blue Cheese Salad

from Caper Dill Tilapia with Roasted Beet & Blue Cheese Salad, the Week of March 16, 2014.
View the previous recipe for this meal.

Slices of beets are roasted into crisp, sweetness and tossed with leafy greens, blue cheese and a simple creamy sweet dressing.

Ingredients

  • 2 beets, medium size
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ cup plain yogurt, or sour cream
  • 2 tablespoons orange juice
  • 1 teaspoon dijon mustard
  • 1 pinch black pepper
  • 4 cups greens, baby lettuce, spinach or kale, washed and dried
  • 2 ounces blue cheese, crumbled
  • ½ cup sliced almonds, optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Peel and cut the beets into slices. Toss with a splash of the olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-30 minutes until tender to the bite.

Whisk together the yogurt, orange juice, mustard, pinch of salt and black pepper.

Wash and dry the spinach or kale, chop or tear into small pieces. Toss with the dressing and sprinkle on the blue cheese.

When the roasted beets are cooked, arrange on the greens and top with the optional nuts. Serve when the beets are hot or cold— either way is tasty.