Roasted Beets & Greens Salad

Prep time: 10min
Total time: 75min
Serves: 8
2
bunches beets with leafy green tops (2 lb/1 kg)
3 tbsp
canola oil, divided
45 mL
3 tbsp
apple cider vinegar
45 mL
4 tsp
Sensations by Compliments Whole Grain Dijon Mustard
20 mL
1 tbsp
maple syrup
15 mL
1/2 tsp
each salt and pepper
2 mL
Per serving (1/8 of the recipe):
calories
100
fat
5 g
saturated fat
0.4 g
carbs
13 g
sugar
8 g
protein
2 g
fibre
4 g
sodium
330 mg

Directions

  1. Preheat oven to 200°C (400°F). Slice off beet greens; set aside.

  2. Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.

  3. Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.

  4. While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.