One delicious salad, two ways. One fancy, one easy. You choose. Either way you have loads of vitamins, minerals and antioxidants.
Grilled Beet & Onion Salad
2 medium beets, washed, stemmed and sliced into 1/4" slices
1 small yellow onion, sliced into 1/4" slices
Olive oil spray
Salt & fresh ground black pepper
5 fresh basil leaves, chopped (or chiffonade)
1/3 cup balsamic vinegar, reduced to a syrup*
1 oz crumbled feta cheese
Heat grill to medium.
Spray beet and onion slices with olive oil spray on each side. Lightly sprinkle with salt and pepper. Place slices on grill. Cook for ~ 15 minutes, flipping halfway through cooking (note: onion may cook more quickly then beets- remove when done).
1) Stack beet slices alternately with onion slices. Garnish with basil and feta, then drizzle plate with balsamic reduction.
2) Toss together beets and grilled onions, top with feta and basil, drizzle with balsamic reduction.
*For balsamic reduction, heat vinegar in a small saucepan to a low boil. Reduce heat to medium and continue to stir for ~ 7 minutes, or until liquid is thickened. Remove from heat and allow to set (note: liquid will thicken more when removed from heat so don't wait until it is syrupy to do so).
Nutrition Info per 1 serving: 139 calories, 5 g fat, 4 g protein, 15 g carbohydrates, 3.5 g fiber