Recipe: Mixed Berry And Roasted Beet Salad

Here’s a beet-berry salad combo, prepared by the UConn Dietetic interns at Hartford Hospital recently as part of National Nutrition Month:

Mixed Berry and Roasted Beet Salad

INGREDIENTS

• 1 cup            Red Quinoa, Cooked
• 1 each          Red Beets
• 1 tsp            Canola Oil
• 2 cups          Beet Greens, Fresh
• 4 cups          Arugula Lettuce Leaf
• 2 cups          Kale, Baby, Fresh
• 1 cup            Fresh Blackberries
• 1 cup            Fresh Raspberries
• 1 each          Avocado, Quartered
• 1 tsp            Honey
• 1 Tbsp          Lime Juice, Fresh
• 2½ Tbsp       Extra Virgin Olive Oil

DIRECTIONS

1.      Preheat oven to 350F. Trim  the greens from the beets. Reserve them and set aside. Rub the outside of the beet with oil and roast the beet skin  on for 30- 45 minutes. Remove from the oven and allow to cool until cool enough to handle. Peel the skin  and slice. Set aside.

2.    Remove the stem from the beet greens. Wash the greens thoroughly and pat dry with a towel. Tear or chop into bite sized pieces. Mix the arugula, beet greens and the baby kale, and then wash and pat dry the berries. Set aside. Mix the olive oil, lime  juice and honey together for a broken vinaigrette.

3.    Place the greens mixture into a bowl and top with the quinoa, avocado, beets and berries. Drizzle with 1 tablespoon of the dressing.

*1 Serving: 2 cups greens, ¼ beet, ¼ cup quinoa, ½ cup berries & 1 Tbsp dressing.

Nutritional information: 280 CALORIES | 19g FAT | 2.5g SATURATED  FAT | 55mg SODIUM

27g CARBOHYDRATES | 9g FIBER | 6g PROTEIN

Recipe courtesy of Compass One Healthcare.

Thanks to the UConn dietetic interns under the supervision of Diane Avino, MS, RDN, CD-N, Food and Nutrition Services, Hartford Hospital.

 

---