8 beets (about 2 lb.)
5 T. rice vinegar, divided
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
8 C. gourmet salad greens (about 8 oz.)
2 tsp. olive oil
1 (1/8-inch-thick) slice red onion, separated into rings

Preheat oven to 375°. Trim off beet stems and roots. Wrap each beet in foil; bake at 375° for 45 minutes or until tender. Cool beets to room temperature; peel and cut into 1/4-inch-thick slices. Combine beets, 4 T. vinegar, 1/8 tsp. salt, and 1/8 tsp. pepper in a bowl; toss well. Combine 1 T. vinegar, 1/8 tsp. salt, 1/8 tsp. pepper, salad greens, and oil in a large bowl; toss well. Place 2 C. salad greens mixture on each of 4 plates; top with beets and onion rings.

Yield: 4 servings
Calories: 107
Fat: 2.7g
Fiber: 3.2g