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Healthy Tip | Beets

by | 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!

Serves 4
1 cup canned beets sliced
1 cup canned mandarin oranges
1 tablespoon golden seedless raisins

What You’ll Need
Can opener

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
Serve immediately


Serves 6
Nonstick cooking spray
2 beets
6 Carrots
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
Cutting board
Measuring spoons
baking sheets
Aluminum foil
stir spoon or tongs
Oven mitt
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.

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