3 medium beets, peeled and diced into 1in chunks (4 cups)
2 Tbsp canola oil (divided)
2 cups canned ruby red grapefruit segments in water or own juice, drained
1 (15 oz.) can mandarin orange segments (in water, drained)
1 tablespoon chopped red onion
2 Tbsp chopped parsley
2 Tbsp red wine vinegar
1/8 teaspoon salt
Preheat oven to 400°F. Prepare baking sheet lined with foil & coat with cooking spray. Use peeler to remove beet peel. Trim & discard ends of beets. Dice into 1-in. chunks. Transfer to baking sheet & drizzle with 1 Tbsp oil. Roast until soft (fork-tender); about 45-55 minutes. When ready to serve, place spinach on bottom of dish or platter. Top with grapefruit, oranges, onion and parsley. In a separate bowl, whisk together 1 Tbsp oil, vinegar, & salt. Pour over salad and toss gently.
Spoon cooked beets onto top of salad. Enjoy!
Makes 4 servings.
Total Fat 7.4g
The American Heart Association’s Simple Cooking with Heart Program