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ROASTING THE BEETS
Pre-heat oven to 400 degrees F.
Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil.
Bake for about 1 hour or until beets are tender when easily pierced through with a fork or toothpick. Remove beets from oven and allow to cool for about 30 minutes or until cool enough to comfortably handle.
Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin.
Cut beets into bite-sized pieces. Set aside.
MAKING THE DRESSING
In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).
Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Season with salt and pepper to taste.
Serve at room temperature or chilled.
This recipe has the following nutrient totals:
Protein 9.75 g
Carbohydrates 19.7 g
Iron 0.33 mg
Fiber 5.36 g
Calcium 24.2 mg
(plus many more nutrients)
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