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Name: Roasted Beet, Green Onion and Pecan Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 6 tbsp olive oil; 6 small unpeeled beets scrubbed & tops trimmed; 2/3 cup pecans; 2 tbsp red wine vinegar; 1 large clove garlic minced; 2 small head leaf lettuce torn; 2/3 cup gorgonzola cheese

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INGREDIENTS

6 tbsp olive oil
6 small unpeeled beets ; scrubbed & tops trimmed
2/3 cup pecans
2 tbsp red wine vinegar
1 large clove garlic ; minced
2 small head leaf lettuce ; torn
2/3 cup gorgonzola cheese

Servings

INSTRUCTIONS

Place beets on greased baking sheet and roast in preheated 375 F (190 C) for 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes longer. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.

Whisk remaining 5 tablespoons (75 ml) olive oil and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with gorgonzola cheese and serve.

NOTES

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 6 Servings

Calories: 115
Calories from Fat: 109 (95%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 54.6mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 0.7g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 115

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