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Fuhrman's Roasted Beets with Leafy Greens, Red Onion and Walnuts

Friday, June 28, 2013

Roasted Beets with Leafy Greens, Red Onions and Walnuts

Serves: 2
Preparation Time: 10 minutes; Total Time 2 hours


2 medium red beets
1/4 cup red wine vinegar
2 tablespoons raisins, finely chopped
1 tablespoon toasted caraway seeds, chopped
1 teaspoon garlic, finely chopped
10 cups Boston or green leaf lettuce
1/3 red onion, thinly sliced
1/4 cup chopped walnuts


Roast beets at 350 degrees for 50 - 60 minutes or until tender when pierced. Let cool and peel off the skins. Slice the roasted red beets thinly and marinate them in the red wine vinegar, chopped raisins, toasted caraway seeds and chopped garlic for 1 hour. In a large salad bowl, toss beet and vinegar mixture with remaining ingredients.
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