Roasted beet and citrus salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Beets -; (abt 6) |
| Nonstick cooking spray | ||
| Salt | ||
| 1 | cup | Creamy Cucumber Dressing |
| 4 | cups | Shredded red cabbage |
| 3 | Oranges | |
| 2 | Dill sprigs | |
| === CREAMY CUCUMBER DRESSING === | ||
| 1 | Cucumber; peeled | |
| 1 | pack | Firm low-fat tofu -; (12.3 oz) |
| 4 | Garlic cloves; minced | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Minced fresh dill |
| Nonfat milk; optional | ||
Directions
Cut tops off beets, leaving about 2 inches of stems. Spray 13- by 9-inch baking pan with nonstick cooking spray. Add beets and spray lightly with nonstick cooking spray. Season with salt to taste. Roast at 450 degrees until beets are tender, 45 to 55 minutes. Meanwhile, make Creamy Cucumber Dressing: Cut cucumber into 2-inch chunks. Process in food processor or blender until pureed, then blend in tofu until smooth, about 3 minutes.
Blend in garlic, lemon juice and salt. Add dill and blend just until mixed, 30 seconds. If dressing thickens upon standing stir in a little nonfat milk. (Makes 2-½ cups) Shred cabbage if not using preshredded and peel oranges and cut into ½-inch slices. Set aside. Remove beets from oven when tender and let stand until cool enough to handle. Cut off stem and root ends, then peel. Cut beets into 1-inch cubes. Arrange beets and oranges on bed of shredded red cabbage. Serve with Creamy Cucumber Dressing and garnish with dill. Yields 4 servings.
Each serving: 136 calories; 356 mg sodium; 0 cholesterol; 1 gram fat; 30 grams carbohydrates; 6 grams protein; 2.30 grams fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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