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Recipe: Roasted Beet And Citrus Salad
Similar Categories: Roasted, Beet, Citrus, Salad
Roasted Beet & Citrus Salad
Yield: 4 Servings
2.00 bn Beets -; (abt 6)
Nonstick cooking spray
Salt
1.00 c Creamy Cucumber Dressing
4.00 c Shredded red cabbage
3.00 Oranges
2.00 Dill sprigs
=== CREAMY CUCUMBER DRESSING
-===
1.00 Cucumber; peeled
1.00 pk Firm low-fat tofu -; (12.3
-oz)
4.00 Garlic cloves; minced
1.00 tb Lemon juice
1.00 ts Salt
1.00 tb Minced fresh dill
Nonfat milk; optional
Cut tops off beets, leaving about 2 inches of stems. Spray 13- by
9-inch baking pan with nonstick cooking spray. Add beets and spray
lightly with nonstick cooking spray. Season with salt to taste. Roast
at 450 degrees until beets are tender, 45 to 55 minutes. Meanwhile,
make Creamy Cucumber Dressing: Cut cucumber into 2-inch chunks.
Process in food processor or blender until pureed, then blend in tofu
until smooth, about 3 minutes. Blend in garlic, lemon juice and salt.
Add dill and blend just until mixed, 30 seconds. If dressing thickens
upon standing stir in a little nonfat milk. (Makes 2-1/2 cups) Shred
cabbage if not using preshredded and peel oranges and cut into
1/2-inch slices. Set aside. Remove beets from oven when tender and
let stand until cool enough to handle. Cut off stem and root ends,
then peel. Cut beets into 1-inch cubes. Arrange beets and oranges on
bed of shredded red cabbage. Serve with Creamy Cucumber Dressing and
garnish with dill. Yields 4 servings.
Each serving: 136 calories; 356 mg sodium; 0 cholesterol; 1 gram fat;
30 grams carbohydrates; 6 grams protein; 2.30 grams fiber
Recipe Source: Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a at prodigy
Converted by MM_Buster v2.0l.
Yield: 4 Servings
2.00 bn Beets -; (abt 6)
Nonstick cooking spray
Salt
1.00 c Creamy Cucumber Dressing
4.00 c Shredded red cabbage
3.00 Oranges
2.00 Dill sprigs
=== CREAMY CUCUMBER DRESSING
-===
1.00 Cucumber; peeled
1.00 pk Firm low-fat tofu -; (12.3
-oz)
4.00 Garlic cloves; minced
1.00 tb Lemon juice
1.00 ts Salt
1.00 tb Minced fresh dill
Nonfat milk; optional
Cut tops off beets, leaving about 2 inches of stems. Spray 13- by
9-inch baking pan with nonstick cooking spray. Add beets and spray
lightly with nonstick cooking spray. Season with salt to taste. Roast
at 450 degrees until beets are tender, 45 to 55 minutes. Meanwhile,
make Creamy Cucumber Dressing: Cut cucumber into 2-inch chunks.
Process in food processor or blender until pureed, then blend in tofu
until smooth, about 3 minutes. Blend in garlic, lemon juice and salt.
Add dill and blend just until mixed, 30 seconds. If dressing thickens
upon standing stir in a little nonfat milk. (Makes 2-1/2 cups) Shred
cabbage if not using preshredded and peel oranges and cut into
1/2-inch slices. Set aside. Remove beets from oven when tender and
let stand until cool enough to handle. Cut off stem and root ends,
then peel. Cut beets into 1-inch cubes. Arrange beets and oranges on
bed of shredded red cabbage. Serve with Creamy Cucumber Dressing and
garnish with dill. Yields 4 servings.
Each serving: 136 calories; 356 mg sodium; 0 cholesterol; 1 gram fat;
30 grams carbohydrates; 6 grams protein; 2.30 grams fiber
Recipe Source: Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a at prodigy
Converted by MM_Buster v2.0l.
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