- 1 pound assorted fresh beets without tops (4 medium)
- 8 cups torn romaine lettuce
- 1-1/2 cups red, yellow, and/or green pear or cherry tomatoes, halved
- 3 hard-cooked eggs, peeled and coarsely chopped
- 1 avocado, halved, pitted, peeled, and chopped
- 2 slices low-sodium turkey bacon, cooked and crumbled
- 2 tablespoons crumbled reduced-fat blue cheese (or feta cheese)
- 1/2 cup bottled light Italian salad dressing or desired light salad dressing (<200mg sodium per serving)
Directions:
1. Preheat oven to 400 degrees F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in foil and place on a baking sheet. Bake for 45 to 60 minutes or until you can easily pierce the beets with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1-inch pieces.
2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing. Makes 6 (about 2-1/2 cup) servings.
