- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 112.7
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 64.2 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.9 g
- Protein: 2.5 g
Lap-band Friendly: Roasted Beets with Pistachio Pomegranate DressingSubmitted by: SUBPOPTART
IntroductionPomegranate Syrup is used to sweeten this brightly colored salad. The lemon balances it out and the nuts add a richness. Pomegranate Syrup is used to sweeten this brightly colored salad. The lemon balances it out and the nuts add a richness.
6 Roasted Beets; skinned and cubed
1/4 cup Pistachios
2 Cloves Garlic
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 teaspoon Pomegranate Syrup
salt to taste
Scrub the beets very well then cut off both ends (top and bottom).
Place beets on a piece of foil on a cookie sheet. Drizzle with olive oil then cover with another piece of foil and seal edges.
When cool enough to handle the skins should slip right off of the beets.
Cube the beets into uniform sizes.
FOR THE DRESSING:
Place Pistachios, Garlic, Olive Oil, Lemon Juice and Pomegranate Syrup in small food processor or blender and pulse until smooth.
Toss Beets in the dressing then add salt to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user SUBPOPTART.