Roasted Garlic and Beet Salad
Folate is necessary to prevent neural tube defects in developing fetuses, and there is growing evidence of its role in preventing hardening of the arteries. Garlicky beets and their greens are a tasty way to get your folate.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 134 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 349 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 11% |
| vit A | 20% |
| vit C | 22% |
| folate | 33% |
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2 bunches beets with greens (about 8 beets)
2 heads garlic (unpeeled)
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) chopped fresh basil
2 tbsp (25 mL) balsamic vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Preparation:
Cut stems off beets; trim stems from leaves and discard. Set leaves aside.
Arrange beets and garlic in single layer on large piece of foil; drizzle with 1 tsp (5 mL) of the oil. Fold up foil and seal. Bake on rimmed baking sheet in 400ºF (200ºC) oven until tender, about 1 hour. Let cool slightly; peel beets and slice into wedges.
Squeeze garlic into large bowl; mash until smooth. Whisk in all but 1 tbsp (15 mL) of the remaining oil, the basil, vinegar, salt and pepper. Add beets; toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.)
Meanwhile, in large saucepan, heat remaining oil over medium heat. Cook reserved leaves until wilted and bright green, about 3 minutes. (If leaves are still not wilted, add 1 tbsp/15 mL water; cook for 1 minute longer.) Arrange on serving platter; top with beets.
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