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“This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too." Jill prefers to use hazelnut oil in this salad if you can find it. —Jill Anderson, Sleepy Eye, Minnesota
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 147 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.
Originally published as Warm Roasted Beet Salad in Healthy Cooking August/September 2008, p35
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Reviewed on Jan. 23, 2012 by lengelfam
My husband and I enjoyed this recipe very much. Roasting the beets really brings out the sweetness.
Reviewed on Jan. 09, 2012 by christmas47
Absolutely yummy!
Reviewed on Jan. 04, 2012 by sue311
Can I use some beets I canned this past season without too much change in flavor?
Reviewed on Dec. 24, 2010 by snovitsky
Fabulous! I prefer to roast the beets before cutting them up. The dressing is A+.
Reviewed on Mar. 21, 2009 by nancymcsews
3 w.w. points
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