Carrot and Beet Salad

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