Healthy Tip | Beets
by The Press and Standard | October 1, 2018 12:24 pm
Beet & White Bean Salad
Makes: 4 Servings
Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry – they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets.
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and ground black pepper to taste
2 3/4 cups whole beets, well drained and each cut in half (or 1-16-ounce can)
1 can white kidney beans (cannellini) (15-ounce can)
1/2 cup reduced fat crumbled blue cheese
1/2 cup coarsely chopped walnuts, toasted
Baby arugula leaves (optional)
Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.
Sprinkle with crumbled blue cheese and walnuts.
Source: Cans Get You Cooking
Golden Mandarin Beets
This colorful dish makes a great salad or side for any meal!
1 cup canned beets sliced
1 cup canned mandarin oranges
1 tablespoon golden seedless raisins
What You’ll Need
Drain ingredients from cans
Combine beets, mandarins and raisins in a bowl and mix well
Place 1/2 cup of mixture on a paper plate
ROASTED BEETS & CARROTS
Nonstick cooking spray
2 Sweet potatoes
1 tablespoon Fresh thyme chopped or 1 teaspoon dried
1 tablespoon Fresh flat-leaf parsley chopped, or 1 teaspoon dried
½ teaspoon Salt(feel free to use less)
1½ tablespoons Vegetable oil
What You’ll Need
stir spoon or tongs
Preheat oven to 450°F. Line 2 baking sheets with aluminum foil and lightly spray with nonstick cooking spray. Set aside.
Peel beets, carrots, and sweet potatoes and cut each one lengthwise into 1⁄2-inch slices.
In a bowl, mix thyme, parsley, and salt.
In a bowl, toss vegetables with vegetable oil. Sprinkle in mixed herbs. Toss again.
Spread vegetables in a single layer on prepared baking sheets. Bake until vegetables are tender and golden, turning occasionally with tongs, 20 to 25 minutes.
Transfer to a dish and serve.