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 %

Roasted Beet and Fennel Salad

6 Red Beets
1/2 Fennel Bulb
1 Grapefruit
1 Garlic Clove
Salt, Pepper

Remove beet greens, and wash beets thoroughly. Wrap in tin foil and roast at 450 until beets are easily pierced with fork (1-2 hours). Allow to cool for a few minutes, then under cool running water peel skin off beets.

Dice beets. Mince Fennel bulb and garlic. Toss together to mix.

Squeeze juice of grapefruit over vegetable mixture. Add salt and pepper to taste, and mix well.

Makes 4 servings.

Nutritional Info:

Amount Per Serving
Calories		80.4
Total Fat		0.3 g
	Saturated Fat	0.0 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.0 g
Cholesterol		0.0 mg
Sodium		111.2 mg
Potassium		599.0 mg
Total Carbohydrate		18.5 g
	Dietary Fiber	5.0 g
	Sugars	8.3 g
Protein		2.7 g

Vitamin A	4.8 %
Vitamin B-12	0.0 %
Vitamin B-6	6.1 %
Vitamin C	53.8 %
Vitamin D	0.0 %
Vitamin E	2.6 %
Calcium	4.3 %
Copper	6.9 %
Folate	36.9 %
Iron	7.1 %
Magnesium	9.5 %
Manganese	23.3 %
Niacin	3.6 %
Pantothenic Acid	4.3 %
Phosphorus	6.9 %
Riboflavin	4.2 %
Selenium	2.8 %
Thiamin	4.4 %
Zinc	3.5 %