Fig and Almond Cupcakes
Fig and Almond Cupcakes is an American dessert. This recipe makes 12 servings with 247 calories,
Spring Salad with Radishes and Beets
Details
- Serving Size: 1
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 9 Points
Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 1/2 cup baby spinach
- 1/3 cup roasted golden beets (see directions for roasting beets)
- 1 medium watermelon radish, thinly sliced
- 2 medium French breakfast radishes, thinly sliced
- 1/4 medium avocado, sliced
- 1/3 medium fuji apple, sliced
- 1 Tbs feta cheese
- 1/2 Tbs sliced roasted almonds
- 1 to 2 Tbs olive oil (for roasting beets)
- salt and pepper to taste
Instructions
Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone mat.
Peel 3-4 medium beets and dice them into small cubes.
In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil.
Sprinkle a dash of salt on the beets and mix again.
Spread the beets onto a baking sheet in a single layer.
Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
In a small bowl, mix the spinach, radishes, 1/3 cup beets, feta, and sliced almonds together.
Pour the salad onto a plate and top with sliced avocado and apples.
Refrigerate any leftover beets in an airtight container
Season salad with salt and pepper and enjoy with your dressing of choice.
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