Recipe: Beet Salad With Lemon, Thyme and Mint Vinaigrette

Serves 4 to 6.

Note: Once the beets have roasted, this salad is ready in a snap. You'll have a little extra vinaigrette. It will store in a covered container in the fridge for about 3 days. Use it to baste grilled chicken or fish, toss with cooked corn and tomatoes, and drizzle over sliced cucumbers. From Beth Dooley.

• 1 1/2 lb. mixed red and gold beets, scrubbed

• 1/4 c. fresh lemon juice

• 1 tbsp. grated lemon zest

• 1 tbsp. chopped fresh thyme

• 1 tbsp. chopped fresh mint

• 1 tsp. honey

• 1/2 c. extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

Directions

To roast the beets: Preheat the oven to 350 degrees. Scrub the beets and place on a baking sheet to roast in the oven until a sharp knife inserted in the center enters without resistance, about 45 minutes to 1 hour. Remove, allow to cool and peel.

To make the dressing: Put the lemon juice, zest, thyme, mint, garlic and honey into a blender and process until smooth. Add the oil in a slow, steady stream. Season with salt and pepper to taste. Drizzle the dressing over the beets and serve at room temperature.

Nutrition per each of 6 servings:

Calories200

Fat18 g

Sodium60 mg

Saturated fat3 g

Total sugars6 g

Protein1 g

Cholesterol0 mg

Dietary fiber2 g