Roasted Garlic and Beet Salad (4 Ww Points)

“This really brings a little something more than just plain old beets. The site I got this off of ( called for two heads of roasted garlic but I personally just like it with one. Two is a little overpowering for me.”

Ingredients Nutrition


  1. Cut stems off beets; trim stems from leaves and discard. Set leaves aside.
  2. Arrange beets and garlic in single layer on large piece of foil; drizzle with 1 tsp (5 mL) of the oil. Fold up foil and seal. Bake on rimmed baking sheet in 400ºF (200ºC) oven until tender, about 1 hour. Let cool slightly; peel beets and slice into wedges.
  3. Squeeze garlic into large bowl; mash until smooth. Whisk in all but 1 tbsp (15 mL) of the remaining oil, the basil, vinegar, salt and pepper. Add beets; toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.).
  4. Meanwhile, in large saucepan, heat remaining oil over medium heat. Cook reserved leaves until wilted and bright green, about 3 minutes. (If leaves are still not wilted, add 1 tbsp/15 mL water; cook for 1 minute longer.) Arrange on serving platter; top with beets.

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