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    You are in: Home / Recipes / Roasted Garlic and Beet Salad (4 Ww Points) Recipe
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    Roasted Garlic and Beet Salad (4 Ww Points)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    bananabreadeater's Note:

    This really brings a little something more than just plain old beets. The site I got this off of ( called for two heads of roasted garlic but I personally just like it with one. Two is a little overpowering for me.

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    Units: US | Metric


    1. 1
      Cut stems off beets; trim stems from leaves and discard. Set leaves aside.
    2. 2
      Arrange beets and garlic in single layer on large piece of foil; drizzle with 1 tsp (5 mL) of the oil. Fold up foil and seal. Bake on rimmed baking sheet in 400ºF (200ºC) oven until tender, about 1 hour. Let cool slightly; peel beets and slice into wedges.
    3. 3
      Squeeze garlic into large bowl; mash until smooth. Whisk in all but 1 tbsp (15 mL) of the remaining oil, the basil, vinegar, salt and pepper. Add beets; toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.).
    4. 4
      Meanwhile, in large saucepan, heat remaining oil over medium heat. Cook reserved leaves until wilted and bright green, about 3 minutes. (If leaves are still not wilted, add 1 tbsp/15 mL water; cook for 1 minute longer.) Arrange on serving platter; top with beets.

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    Nutritional Facts for Roasted Garlic and Beet Salad (4 Ww Points)

    Serving Size: 1 (26 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 100.0
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 197.0 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 0.2 g
    Sugars 0.9 g
    Protein 0.7 g

    The following items or measurements are not included:


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