1 lb. fresh beets
1 lb carrots
1 head Boston lettuce, washed, rinsed and broken into bite-sized pieces
½ medium cabbage shredded
Cook beets until tender. Allow to cool. Peel, cut into quarters and thinly slice. Cook carrots until tender. Allow to cool and thinly slice.
Make a bed of lettuce and cabbage on a platter, and arrange slices of carrots and beets over it. Top with vinaigrette dressing.
Per serving, without dressing (217g): 74 calories, 0.4g fat, 0g sat fat, 16g carbohydrate, 2.7g protein, 5.3g fiber, 66mg calcium, 1.3mg iron, 31mg vitamin C, 108mg sodium, 584mg potassium