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Recipe: Roasted Beet And Citrus Salad
Similar Categories: Roasted, Beet, Citrus, Salad
Roasted Beet & Citrus Salad
Yield: 4 Servings
2 bn Beets -; (abt 6)
Nonstick cooking spray
Salt
1 c Creamy Cucumber Dressing
4 c Shredded red cabbage
3 Oranges
2 Dill sprigs
=== CREAMY CUCUMBER DRESSING
-===
1 Cucumber; peeled
1 pk Firm low-fat tofu -; (12.3
-oz)
4 Garlic cloves; minced
1 tb Lemon juice
1 ts Salt
1 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
Yield: 4 Servings
2 bn Beets -; (abt 6)
Nonstick cooking spray
Salt
1 c Creamy Cucumber Dressing
4 c Shredded red cabbage
3 Oranges
2 Dill sprigs
=== CREAMY CUCUMBER DRESSING
-===
1 Cucumber; peeled
1 pk Firm low-fat tofu -; (12.3
-oz)
4 Garlic cloves; minced
1 tb Lemon juice
1 ts Salt
1 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
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