Healthy Monday Recipes

Marinated Beet Salad
Prep: 15 minutes Total: 55 minutes, plus marinating, Serves: 4

Change up this recipe by using half olive oil and half walnut oil, and top the beets with tossed walnuts. You can also use a mixture of beets such as Chioggia, golden, and red. 

Ingredients
5 medium beets (about 1 pound without greens), ends trimmed, halved
1 clove garlic, smashed
1 tablespoon sherry vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh mint, coarsely chopped
1/4 cup goat cheese, crumbled

Directions
1. Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.

2. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.

Nutrition: 142 calories; 4 g protein; 11 g fat; 7 g carbs; 1 g fiber.

Source: Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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