Recipes: Bountiful Harvest

the recipes

october 2003

Bountiful Harvest

Roasted Beet Salad with Fennel

(makes 4 servings)

1/2	pound red beets, washed
1/2	pound gold beets, washed (or additional red)
3	tablespoons olive oil
1	large bulb fennel, cored and cut into paper-thin slices
1/2	small red onion, cut into thin rings
1 1/2	tablespoons balsamic vinegar
	Salt (optional) and freshly ground pepper

Preheat the oven to 350° F.
Trim the beets, leaving about 1/2 inch of the stems. Place the beets in a shallow baking dish along with 1 tablespoon of the oil. Roll the beets to coat both sides. Cover with aluminum foil and roast for 60 to 80 minutes, until the beets are tender when pierced with a knife.
Remove from the oven and cool enough to handle. Peel the beets and slice, keeping the two colors separate.
Arrange the fennel and red onion on 6 salad plates. Top with the red beets, and then the gold beets.
In a measuring cup, whisk together the remaining olive oil and balsamic vinegar. Add salt (if using) and pepper to taste. Drizzle over the salads and serve warm.

Per serving:	163 calories (55% calories from fat), 3 g protein, 10 g total fat (1.4 g saturated fat), 17 g carbohydrate, 0 cholesterol, 121 mg sodium, 628 mg potassium
Diabetic exchanges:	1 carbohydrate (3 vegetable)

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