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Beet and Gorgonzola Salad


Smart Balance Pick

Recipe submitted by:

Smart Balance

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Description: 

This fresh spring salad is filled with a medley of mouth-watering flavors and textures. It’s a perfect start to a spring dinner.


Difficulty: Easy

Course: Snack

Main Ingredient: Vegetables

Smart Balance Product: 
Smart Balance® Cooking Oil

Ingredients: 

15oz can no-salt-added sliced beets
Smart Balance® Omega Non-Stick Cooking Spray
¼ tsp salt
1 tbsp Smart Balance® Cooking Oil
2 tbsp red wine vinegar
2 tbsp raspberry preserves
1 tbsp dijon mustard
¼ tsp garlic powder
6oz bag of baby spinach
¼ cup of crumbled gorgonzola


Prep Time: 

10 minutes


Cook Time: 

15 minutes


Yield/Notes: 

This salad was originally featured as a 2011 Spring Inspired Recipe.

Number of servings: 4

Nutrients
Calories: 126
Fat: 6g
Saturated Fat: 2g
Trans Fatty Acid: 0g
Poly Fat: 1g
Mono Fat: 2g
Cholesterol: 6mg
Sodium: 404mg
Carbohydrates: 16g
Dietary Fiber: 3g
Total Sugars: 11g
Protein: 4g

STEP 1:

  

Preheat oven to 400 degrees. Drain the beets and pat dry. Spray a baking sheet with the non-stick spray.

STEP 2:

  

Put the beets on the baking sheet and spray the top of the beets. Sprinkle with salt.

STEP 3:

  

Bake the beets for 15 minutes, turning over halfway. Let cool.

STEP 4:

  

Meanwhile, make the dressing. Whisk together the oil, vinegar, preserves, mustard and garlic powder.

STEP 5:

  

To arrange the salad, add the spinach to a flat serving platter. Top with a layer of beets. Drizzle with the dressing and then add the gorgonzola crumbles on top.