8 beets (about 2 lb.)
\n5 T. rice vinegar, divided
\n1\/4 tsp. salt, divided
\n1\/4 tsp. freshly ground black pepper, divided
\n8 C. gourmet salad greens (about 8 oz.)
\n2 tsp. olive oil
\n1 (1\/8-inch-thick) slice red onion, separated into rings<\/p>\n
Preheat oven to 375\u00b0. Trim off beet stems and roots. Wrap each beet in foil; bake at 375\u00b0 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.<\/p>\n
Yield: 4 servings
\nCalories: 107
\nFat: 2.7g
\nFiber: 3.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Trim off beet stems and roots. Wrap each beet in foil; bake at 375\u00b0 for 45 minutes or until tender. Cool beets to room temperature; peel and cut into 1\/4-inch-thick slices. Combine beets, 4 T….<\/p>\n