This vegetable dish is destined to become a favorite on holidays (or any time of year). Packed with vitamins and minerals, it’s bursting with flavor and color.
1 head cauliflower (about 1 pound), in florets
3 large beets, peeled and cut into chunks
¼ cup balsamic vinegar
1 teaspoon olive oil
¼ cup fresh, chopped dill
Salt and pepper to taste
Makes 6 servings
Saturated Fat: 0.2g
—Recipe developed by Kristine Napier, MPH, RD, LD. Reprinted with permission from Nutrio.com.