Balsamic vinegar transforms into a ruby-colored, slightly sweet and thick no-oil dressing when it gets reduced by half.
Prep Time: 35 minutes
Cooking Time: 50 minutes
Yield: 8 servings
3 medium fresh red beets (2 to 2½ inches in diameter)
1 cup aged balsamic vinegar (6% acidity)
10 cups lightly packed fresh baby spinach, arugula or mixed baby greens
¼ cup crumbled goat cheese (1 ounce)
3 tablespoons coarsely chopped toasted walnuts
- Preheat oven to 400° F. Leave 1 inch of roots and stems on beets. Scrub well. Place on large piece of foil. Wrap tightly and place on baking sheet. Roast for about 50 minutes or until tender when pierced with a fork. Cool; rub skin off with paper towels.
- For balsamic glaze dressing, bring vinegar to a boil in small, heavy saucepan. Reduce heat. Simmer, uncovered, until reduced to ½ cup. Remove from heat. Cool.
- For salad, place spinach in large bowl. Remove stems and roots from roasted beets. Cut beets in half; cut halves in ¼-inch-thick slices. Add beets to spinach. Drizzle with most of balsamic glaze dressing; gently toss. Transfer to individual salad plates; sprinkle with cheese and walnuts.
Per Serving (1¼ cups):
calories: 80; 25 calories from fat
total fat: 3 g; 1 g saturated fat, 0 g trans fat
cholesterol: 5 mg
sodium: 95 mg
total carbohydrates: 10 g
fiber: 2 g
sugars: 5 g
protein: 2 g; vitamins: vitamin A (25% DV), vitamin C (10% DV)
minerals: calcium (4% DV), iron (8% DV)
exchanges: 2 vegetable, 0.5 fat