ROASTED BEET SALAD

Number of Servings: 4

POINTS per serving: 1

INGREDIENTS

2 lb. beets, stems and roots removed

2 tbsp red wine vinegar

2 tsp vegetable oil

1 tsp Dijon mustard

Salt and pepper to taste

1 tbsp. Fresh oregano

 

PREPARATION INSTRUCTIONS

1.               Preheat oven to 375 degrees.  Place beets on foil-lined baking sheet.  Bake at 45 minutes or until tender.

 

2.               Allow to cool, then peel and slice.  Place in bow.

 

3.               *In food processor, combine vinegar, oil, mustard, salt and pepper.  Process 1 minute.  Pour over beets and toss to coat.  Sprinkle with oregano and serve.

 

 

 

*  Blender may also be used.