Roasted Beets, Green Beans, and Onion Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 275.1
- Total Fat: 16.5 g
- Cholesterol: 25.2 mg
- Sodium: 398.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 7.0 g
- Protein: 8.0 g
View full nutritional breakdown of Roasted Beets, Green Beans, and Onion Salad calories by ingredient
Number of Servings: 4
Ingredients
-
Beets, fresh, 4 beet (2" dia) (remove)
Green Beans (snap), 400 grams (remove)
Onions, raw, 2 large (remove)
Olive Oil, 3 tbsp (remove)
*Balsamic Vinegar, 8 tbsp (remove)
Feta Cheese, 4 oz (remove)
Tips
You can roast all three things at the same time, or back-to-back, depending on how much time you have.
Also, you can add whole dried rosemary (or thyme) to the marinade.
Directions
Marinate onions in Balsamic vinegar and 2tbsp olive oil for at least 4 hours, preferably over night.
Set oven to 400 degrees (F)
Cut off top and bottom of beets and cut a deep cross at the top. Wrap in aluminum foil and sprinkl with olive oil.
Roast beets for one hour
Take onions out of marinade, reserving liquid
Roast onions for 10 min, stir, then another 10 min
Pour reserved marinade over green beans. Roast for 20-25 min.
Allow all of the ingredients to return to room temperature.
Peel and cut beets.
Mix with onions and green beans. Top with feta.
Serving Size: 4 to 5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MBNOLAND.
Set oven to 400 degrees (F)
Cut off top and bottom of beets and cut a deep cross at the top. Wrap in aluminum foil and sprinkl with olive oil.
Roast beets for one hour
Take onions out of marinade, reserving liquid
Roast onions for 10 min, stir, then another 10 min
Pour reserved marinade over green beans. Roast for 20-25 min.
Allow all of the ingredients to return to room temperature.
Peel and cut beets.
Mix with onions and green beans. Top with feta.
Serving Size: 4 to 5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MBNOLAND.