Nutritional Recipes

Roasted Beet and Grilled Asparagus Salad With Orange Tarragon Sour Cream

Ingredients

1 bunch asparagus
1 tablespoon canola oil
1 tablespoon chopped thyme
1 bunch beets
2 oranges, juice and zest
2 oranges, halved and sliced
1 tablespoon fresh, chopped tarragon
4 tablespoons low-fat sour cream
1 bunch leeks, cut into strips and blanched

1.Roast beets in a 350-degree oven for 45 minutes. Peel while still warm and let cool. Cut into slices.

2.Toss asparagus with canola oil and chopped thyme. Grill for 2 to 4 minutes. Let cool.

3.Combine orange juice, tarragon, and sour cream. Place in a plastic squirt bottle with a wide tip. Set aside.

4.Slice beets.

5.Use squirt bottle to apply dressing to the plate. In the center of the plate alternate the beets and orange slices in a tight circle.

6.Tie asparagus in small bundles with leek strips. Place on top of beets and oranges.

7.Garnish with the orange zest.

Nutritional Information
Serves 4

180 calories, 6 g total fat, 1.5 g saturated fat, 5 mg cholesterol, 70 mg sodium, 31 g total carbohydrate, 6 g dietary fiber, 17 g sugars, 5 g protein

Chilled Cucumber Dill Soup with Roasted Beets

Ingredients

3 cucumbers (peeled, seeded, and chopped)
2 tablespoons chopped dill
1 lemon, juiced
½ cup low fat plain yogurt
2 scallions, sliced
1 beet (roasted and diced)

1. In a food processor combine first four ingredients.

2. Blend until smooth.

3. Garnish with beets and scallions.

Nutritional Information
Serves 6  

45 calories, 0 g fat, 0 g saturated fat, 25 mg sodium, 8 g total carbohydrate, 2 g dietary fiber, 6 g sugars, 3 g protein