Roasted Beet and Tomato Salad
This bright red salad is perfect for a picnic or summer gathering. It’s so flavorful with fresh herbs and canola oil’s neutral taste lets those flavors shine.
8
servings220
kcalIngredients
3 lbs 3 beets, peeled and sliced (about 6 medium)
1 Tbsp 1 canola oil
1 1/2 Tbsp 1 1/2 fresh marjoram, finely chopped
1 1/2 Tbsp 1 1/2 fresh oregano, finely chopped
1/2 tsp 1/2 ground black pepper
1 Tbsp 1 coarse mustard
2 Tbsp 2 pomegranate vinegar (or red wine vinegar)
3 Tbsp 3 canola oil
1 lb 1 red and yellow tomatoes, seeded and sliced
4 oz 4 goat cheese, crumbled
6 6 fresh basil leaves, sliced into strips
Directions
- Preheat oven to 400 °F.
- In large bowl, toss beets, 1 Tbsp canola oil, marjoram, oregano and black pepper to fully coat. Place on shallow roasting pan. Roast 20 minutes, turn beets over and continue to roast for another 20 minutes. Test to see if fork tender. Let cool.
- In large bowl, whisk mustard and vinegar, pouring 1 Tbsp canola in a steady stream while whisking to emulsify mixture, about 2 minutes. Toss tomatoes and cooled beets to coat completely. Garnish with crumbled goat cheese and basil.
Nutrition Facts
8 servings per recipe
Serving Size1 cup
- Amount Per ServingCalories220
- % Daily Value *
- Total Fat
11g
15%
- Saturated Fat 4g 20%
- Cholesterol 14mg 5%
- Sodium 220mg 10%
- Total Carbohydrate
19g
7%
- Dietary Fiber 5g 18%
- Total Sugars 14g
- Protein 8g 16%
- Potassium 575mg 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
