Wondering what to do with all of the beautiful, deep red beats that are plentiful at the summer farmers markets?Â Look no further.Â This recipe looks elegant, but is simple, inexpensive and healthy.Â A perfect start to any meal.
Beet SaladÂ Â Â Â
Ingredients:Â Â Â Â Â Â Â Â Â
4 medium beets
1/3 C chopped walnuts
3 Tbsp maple syrup
4 C salad greens
2 ounces feta cheese
½ C olive oil & balsamic vinaigrette dressing
Prepare the beets by cutting off about an inch of the stem.Â Wash beets.Â Cover the beets in water and bring water to a boil.Â Simmer for about 10 minutes.Â Cooking time will vary depending on the size of the beets.Â Beets are done when a fork can go in with just a little pressure.Â Cool the beets by running them under cold water.Â Keep in the cold water until ready to peel the beets.Â The skins will be easier to peel off that way.
Peel cooked beets and cut into eighths.Â Set aside.
Put walnuts in a frying pan and heat on medium.Â When the nuts start to be warm and smell toasty, add the maple syrup.
Stir until well coated and set aside to cool.
Place salad greens in a bowl.Â Add beets and feta cheese.Â Add dressing and toss together.Â Sprinkle the walnuts over the top and serve.
Food for thought: ½ C of cooked beets has 37 calories, 2 grams of fiber & 7 grams of natural sugar.
(photo from simplyrecipes.com)
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