Eggplant and Roasted Beet Salad Recipe

Looking for an easy Eggplant and Roasted Beet Salad recipe? Learn how to make Eggplant and Roasted Beet Salad using healthy ingredients.


Submitted by dianeweir

Makes 6 servings



Seasonings: Rosemary, black pepper, oregano, garlic

Recipe Ingredients for Eggplant and Roasted Beet Salad

1 medium eggplant
2 beets
1/4 cup olive oil
1/4 cup vinegar
1/4 cup lemon juice
1/2 cup reduced fat feta

Recipe Directions for Eggplant and Roasted Beet Salad

  1. In a shallow baking dish, put the beets in 1/2 inch of water. Cover tightly with foil and bake at 350 until soft (about an hour).

  2. Make a dressing out of the liquids and seasonings.

  3. Dice and marinate the eggplant for at least 30 minutes.

  4. Saving the marinade, put the eggplant on a cookie sheet and bake on an upper rack. Alternatively, broil.

  5. Flip eggplant after about 5-10 minutes.

  6. Toss warm eggplant with feta cheese. Optionally add blue cheese.

  7. Cool the beets until easily handle. Peel, dice and mix with the eggplant.

  8. Serve warm, at room temperature, or chilled.

Categories

Side Dish

Nutrition Facts
Serving Size 150.2g
Amount Per Serving
Calories
140
Calories from Fat
96
% Daily Value*
Total Fat
10.7g
16%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
185mg
8%
Potassium
297mg
8%
Total Carbohydrates
8.9g
3%
Dietary Fiber
3.6g
14%
Sugars
4.7g
Protein
3.7g
Vitamin A 3% Vitamin C 12%
Calcium 5% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in cholesterol
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