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Zesty Beet Salad with Cranberry Vinaigrette

Recipe compliments of Chef Paul Onishi.

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Ingredients:

Zesty Beet Salad with Cranberry Vinaigrette

Cranberry Vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/4 cup grapeseed oil
  • 2 teaspoons agave nectar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1/2 cup canned whole-berry cranberry sauce
  • 1 teaspoon sea salt
  • 3 cups sliced beets
  • 1 1/2 cups finely shredded carrots
  • 1 cup thinly sliced red onion
  • 1 cup feta cheese (may substitute tofu)
  • 1/2 cup toasted pecans
  • 2 tablespoons fresh lemon zest

Directions:

  1. In a medium bowl, whisk together vinaigrette ingredients.
  2. In a large mixing bowl, place beets, carrots and onion.
  3. Pour dressing over and marinate for 30 minutes.
  4. When ready to serve, top with feta cheese, toasted pecans and lemon zest.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste or optional ingredients):
300 calories, 21 g fat, 5 g saturated fat, 20 mg cholesterol, 600 mg sodium, 23 g carbohydrate, 4 g fiber, 17 g sugar, 6 g protein

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