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Cardiovascular Health/Heart Disease/Hypertension
French cuisine is well-known for delicately dressed salads made with garden-fresh greens, a rainbow of other vegetables, artisan cheese, and the occasional sprinkle of nuts. With their ruby red color, roasted beets offer a sweet, earthy flavor to salads; add the nutty-sweet flavor roasted parsnips as complement. Beets offer more than color and flavor – they're also packed with health-promoting phytonutrients.
2 medium parsnips, stem and root ends trimmed, cut in 1-inch pieces
3 tablespoons olive oil, divided
3 to 4 medium (about 12 ounces) beetroots, stem and root ends trimmed, cut in 1-inch pieces
¼ teaspoon salt
¼ teaspoon freshly-ground black pepper
¼ cup orange juice
1 tablespoon freshly-squeezed lemon juice
½ teaspoon sugar
3 cups chopped watercress
2 tablespoons chopped mint leaves
¼ cup crumbled chèvre cheese (goat cheese)
4 tablespoons chopped walnuts, toasted
Freshly-ground black pepper, if desired
Before you begin: Wash your hands.
Serves 4
Calories: 250; Calories from fat: 160; Total fat: 18g; Saturated fat: 4g; Trans fat: 0g; Cholesterol: 5mg; Sodium: 270mg; Total carbohydrate: 20g; Dietary fiber: 4g; Sugars: 10g; Protein: 6g
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