What You Need
1 large beet, green stems removed
1/2 tablespoon olive oil
1 tablespoon pesto
2 cups sourdough bread, cut into 1-inch cubes
8 cups romaine lettuce, rinsed and torn into pieces
1/4 cup goat cheese, crumbled
3 tablespoons balsamic vinaigrette
Protein 6 g
Carbohydrates 19 g
Fat 12 g
Sodium 393 mg
Fiber 4 g
Serving Size: 1 salad
Makes Approximately 4 salads (2 cups romaine each)
How You Make it
1. Preheat oven to 400 degrees.
2. For roasted beet: Wash outside of beet. Place beet in baking dish and bake for about 45 minutes or until easily pierced with a fork.
3. For croutons: In a bowl, combine pesto with cubed bread and toss until well coated. Heat olive oil in a non-stick skillet over medium heat. Add cubed bread to pan and toast bread on all sides until lightly brown. Set aside.
4. Peel roasted beet and slice into rounds.
5. Assemble salad: Combine romaine lettuce, goat cheese, croutons, and balsamic vinaigrette. Toss to combine, and then gently add roasted beet slices so as not to bleed and tint the salad red.
Price per serving: $1.88
Restaurant Price: $8.00
Did you know?
Beets are a good source of folate, manganese, and potassium. Roasted, unpeeled beets will keep for up to five days covered in a refrigerator.
This recipe is brought to you by Whole Foods Market.
Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com