3 large or 4 medium beets

1 tablespoon plus 1 teaspoon extra virgin olive oil, divided

1/4 teaspoon salt or lite salt

4 oz reduced fat feta cheese, crumbled

1.  Preheat oven to 425 F.  Trim and wash beets and place on a large piece of aluminum foil.  Drizzle with 1 t oil and wrap up in foil.  Place on baking sheet and back until beets are tender when pierced with a fork (30-45 minutes).  Let beets sit until cool enough to handle, about 20 minutes.

2.  Peel beets (skins should slip off easily) and cut into 1/2-inch slices.

3.  In a medium bowl, whisk remaining 1 tablespoon oil, vinegar and salt.  Toss beets in dressing.

4.  Arrange beets on a platter and top with crumbled feta.  Serve immediately.

Serves 4

Nutritional Information:
1 serving:  155 calories, 8 g protein, 14 g carbohydrate, 2.5 g dietary fiber, 9 g fat, 3 g saturated fat, 634 mg sodium (315 mg sodium if using lite salt).

Kristy Lang
Registered Dietician
WELLAWARE
Boone Hospital Center
(573) 815-8570
www.boone.org