Lap-band Friendly: Roasted Beets with Pistachio Pomegranate Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Roasted Beets; skinned and cubed1/4 cup Pistachios2 Cloves Garlic2 Tablespoons Olive Oil2 Tablespoons Lemon Juice1 teaspoon Pomegranate Syrupsalt to taste
Preheat Oven to 375
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.
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.
Nutritional Info 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
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