Beet "Noodle" Salad

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 2 lbs Beets
- 1 1/2 cups Grapes, green seedless

Condiments
- 1/3 cup Balsamic vinegar

Baking & Spices
- 1/2 tsp Black pepper, ground
- 1/2 tsp Salt

Oils & Vinegars
- 1/3 cup Olive oil, Extra Virgin

Nuts & Seeds
- 1/2 cup Almonds, toasted

Dairy
- 4 oz Ricotta salata cheese

Found on bhg.com

Description

This fresh salad picks up major flavor from a quick balsamic vinegar dressing.

Directions

In a large bowl whisk together the vinegar, oil, salt, and pepper. Use a spiral vegetable slicer to cut beets into spirals. Using kitchen shears, snip beet spirals a few times. Add spirals to bowl with dressing; toss to coat. Cover and chill 4 to 24 hours. Just before serving, top beets with grapes, cheese, and almonds.

Nutrition

Nutrition Facts (Beet Noodle Salad) Per serving: 221 kcal cal., 16 g fat (4 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 13 mg chol., 448 mg sodium, 17 g carb., 3 g fiber, 11 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet