We love the addition of sunflower seeds and tart green apple with earthy beets and salty feta cheese. Tip: If removing beet skins leaves you “red-handed”, just rub with sea salt and lemon juice until the beet juice stains are gone. This trick works on wooden cutting boards, too.
Courtesy of Canola Eat Well for Life
Ingredients:
- 1 lb small beets trimmed (500 g)
- 1/3 cup canola oil divided (75 mL)
- 8 cups torn leaf lettuce or mesclun mix (2 L)
- 4 oz feta cheese (112 g)
- 1/2 cup sunflower seeds toasted (125 mL)
- 1 green apple washed, cored and thinly sliced
- 2 tsp lemon juice (10 mL)
- 1 tsp lemon zest (5 mL)
- 2 tsp red wine vinegar (10 mL)
- 1 tsp honey (5 mL)
- 1/4 tsp Dijon mustard (1 mL)
Preparation:
- Preheat oven to 400°F (200°C).
- Place beets on foil lined baking sheet and drizzle with 2 Tbsp (30 mL) of canola oil.
- Bake beets until tender, about 45-60 minutes. Remove from oven and let cool. Slip off skins. Cut beets into small wedges.
- Divide lettuce, feta cheese, sunflower seeds and apple slices onto 4 serving plates. Surround salad mixture with the beet wedges.
- In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with lemon juice, zest, vinegar, honey and mustard. Drizzle over salads.
Nutritionals:
Servings 4; Calories 420; Total Fat 32 g; Saturated Fat 4.5 g; Cholesterol 10 mg; Sodium 510 mg; Carbohydrates 27 g; Fibre 7 g; Protein 13 g
This fresh and zesty salad is courtesy of our friends, Canola Eat Well for Life.
