Beet and Apple Salad with Grapefruit-Sesame Dressing

You could probably get away with less oil in the dressing than I used, to keep the calorie count down. Still, at under 100 calories per serving, this is a very respectable vegetable and fruit addition to any meal!

3 medium beets
1/2 onion, diced
1/2 stalk celery, minced
2 small green apples, diced
1 grapefruit
2 T Toasted Sesame Oil
1 T Olive Oil
1 T Sugar
2 garlic cloves
1 t Paprika
1/2 t Ground Mustard
1/2 t Cayenne Pepper

1) Preheat oven to 400. Remove beet leaves (note -- these can be stir fried separately, and they are delicious!). Wash beets thoroughly. Spray lightly with cooking spray, then wrap in aluminum foil. Roast on bottom shelf of oven for about 60-70 minutes, until tender when poked with fork.
2) Under cool running water, peel skin off beets (when beets are fully cooked, the skin should easily fall off under water -- if it doesn't, then cook for another 10 minutes at a time until skin is easily removed).
3) Dice beets. Mix in large mixing bowl with onion, celery, and apple.
4) In small blender, mix minced garlic, grapefruit juice, oils, and sugar. Mix in seasonings to taste.
5) Pour dressing over salad and mix well. Let sit a little while before serving, so dressing soaks into salad. Can be stored in refrigerator for several days.

Nutritional Facts:

Calories		96.5
Total Fat		5.4 g
	Saturated Fat	0.7 g
	Polyunsaturated Fat	1.6 g
	Monounsaturated Fat	2.6 g
Cholesterol		0.0 mg
Sodium		26.4 mg
Potassium		157.0 mg
Total Carbohydrate		13.0 g
	Dietary Fiber	2.4 g
	Sugars	7.9 g
Protein		0.8 g

Vitamin A	1.9 %
Vitamin B-12	0.0 %
Vitamin B-6	2.2 %
Vitamin C	24.0 %
Vitamin D	0.0 %
Vitamin E	2.7 %
Calcium	1.2 %
Copper	2.1 %
Folate	9.6 %
Iron	1.7 %
Magnesium	2.6 %
Manganese	5.8 %
Niacin	0.9 %
Pantothenic Acid	1.5 %
Phosphorus	1.8 %
Riboflavin	1.2 %
Selenium	1.0 %
Thiamin	1.7 %
Zinc	1.0 %

Back to Healthy -- "Leftover" Casserole

I call this Leftover Casserole, because it's made out of all my need-to-be-used-up vegetables.

2 Garlic Cloves
2 Leeks
Orange Bell Pepper
Red Bell Pepper
Bunch Asparagus
Brocollette
2 Eggs
1 Tbsp Olive Oil
1 Tbsp Whole Wheat Flour
1/4 cup Bread Crumbs
2 Tbsp Parmesan Cheese
2 oz Mozzarrella Cheese

Preheat oven to 400 F. Spray small casserole dish with cooking spray.

Chop all vegetables and mix well in mixing bowl with Olive Oil. Beat two eggs, add to bowl and toss well to coat. Sprinkle flower over bowl and toss to coat.

Transfer vegetables to casserole pan. Top with bread crumbs and cheeses. Bake at 400 F for about 30-45 minutes, until vegetables are well cooked.

Makes 8 servings.

Nutritional Facts:

Calories		134.7
Total Fat		5.3 g
	Saturated Fat	1.8 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	2.3 g
Cholesterol		66.7 mg
Sodium		215.9 mg
Potassium		376.1 mg
Total Carbohydrate		15.6 g
	Dietary Fiber	3.1 g
	Sugars	2.2 g
Protein		7.8 g

Vitamin A	40.6 %
Vitamin B-12	3.7 %
Vitamin B-6	9.8 %
Vitamin C	164.2 %
Vitamin D	1.9 %
Vitamin E	9.5 %
Calcium	11.9 %
Copper	7.4 %
Folate	27.1 %
Iron	10.5 %
Magnesium	6.8 %
Manganese	18.6 %
Niacin	6.4 %
Pantothenic Acid	4.6 %
Phosphorus	13.1 %
Riboflavin	13.2 %
Selenium	13.8 %
Thiamin	12.0 %
Zinc	5.6 %