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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Beet and Spinach Salad

Source: dLife

Beautiful mix of bright beets and green spinach in a honey mustard and vinegar dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	116.2

Total Carbs	19.7 g

Dietary Fiber	5.5 g

Sugars	10.9 g

Total Fat	3.5 g

Saturated Fat	0.4 g

Unsaturated Fat	0.8 g

Potassium	437.4 mg

Protein	3.9 g

Sodium	278.4 mg

Dietary Exchanges 3.5 Fat, 2.6 Vegetables, 0.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 lb fresh whole beets 0.5
0 1/2 cup cold water 6.0
6 cup fresh baby spinach 3.0
3 tbsp fat free reduced sodium chicken broth 2.5
2 1/2 tbsp balsamic vinegar 1.0
1 tsp olive oil 1.0
1 tbsp honey mustard 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp salt 2.0
2 tbsp Nuts, pistachio, dry roasted, unsalted

Directions

Preheat oven to 375 degrees F.
Trim off the beat green and wash well. Place in a shallow baking dish, unpeeled, single layer. Add water and cover with foil. Bake for 35-45 minutes or until tender.
Place beets in a strainer and run under cold water. Let sit until cool enough to handle. Peel and cut into 1/8 inch thick slices with a sharp knife and place in a large bowl with the spinach.
In a separate small bowl, whisk together the broth and the next 5 ingredients; pour over beets and spinach. Divide into 4 equal serving, and place on salad plates, top with pistachio nuts.