Roasted Garlic and Beet Salad (4 Ww Points)

1. 1

   Cut stems off beets; trim stems from leaves and discard.

2. 2

   Set leaves aside.

3. 3

   Arrange beets and garlic in single layer on large piece of foil; drizzle with 1 tsp (5 mL) of the oil.

4. 4

   Fold up foil and seal.

5. 5

   Bake on rimmed baking sheet in 400 degrees F (200 degrees C) oven until tender, about 1 hour.

6. 6

   Let cool slightly; peel beets and slice into wedges.

7. 7

   Squeeze garlic into large bowl; mash until smooth.

8. 8

   Whisk in all but 1 tbsp (15 mL) of the remaining oil, the basil, vinegar, salt and pepper.

9. 9

   Add beets; toss to coat.

10. 10

    (Make-ahead: Cover; refrigerate for up to 24 hours.

11. 11

    ).

12. 12

    Meanwhile, in large saucepan, heat remaining oil over medium heat.

13. 13

    Cook reserved leaves until wilted and bright green, about 3 minutes.

14. 14

    (If leaves are still not wilted, add 1 tbsp/15 mL water; cook for 1 minute longer.)

15. 15

    Arrange on serving platter; top with beets.

* Per serving · 4 servings · Values may vary.

No additional tips available.