Ingredients:
1 pound (480 g) fresh raw
beets, scrubbed with tops removed
2 cups (216 g) salad greens
such as Boston lettuce, mâche, curly endive, etc., torn into bite-size
pieces
1/2 cup (114 g) plain nonfat
yogurt
2 tablespoons (30 ml) chopped
fresh dill
1 tablespoon red wine vinegar
2 teaspoons (8 g) sugar
1/4 teaspoon (1.25 ml) salt
1/4 teaspoon (1.25 ml) freshly
ground pepper
2 tablespoons (16 g) chopped
walnut pieces
Instructions:
Cover the beets with boiling
water; let stand for 2 minutes. Drain and rinse with running cool water.
Peel and coarsely grate the beets.
Divide the salad greens among
4 salad plates. Arrange grated beets on top of greens.
In a small bowl, combine
yogurt, dill, vinegar, sugar, salt, and pepper. Drizzle the mixture over
the salads and sprinkle with some of the walnuts. Serve at once.
Serves: 4
Nutrition Facts:
Serving:
Calories 104 g
Fat 3 g,
Cholesterol 1 mg,
Sodium 265 mg
Carbohydrates 17 g
Courtesy Of:diabetic-recipes.com
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