• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Steamed Antipasto

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 3 md Size fresh beets, (1 pound)
  • 2 c Julienne-cut carrot,
  • -(2-inch)
  • 2 c Cauliflower flowerets
  • 3/4 c Commercial oil-free Italian
  • -dressing, divided
  • 2 oz Reduced-fat Monterey Jack
  • -cheese, cut into 1/2-inch
  • -cubes
  • 5 Fresh spinach leaves
  • 10 Cherry tomatoes, halved
  • 10 Pickled banana peppers


Leave root and 1 inch of stem on beets; scrub with a brush.

Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover
and steam 30 minutes. (Add boiling water to pan if needed.)

Trim off stems and roots; rub off skins. Cut beets into 1/2-inch cubes; set

Arrange carrot and cauliflower in steamer over boiling water. Cover and
steam 5 minutes. Rinse under cold, running water. Set aside.

Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic
bag. Seal bag, and marinate in refrigerator 8 hours.

Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a
large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8

Drain vegetable mixtures, discarding marinade. Combine beets and carrot
mixture; toss gently. Yield: 5 servings (serving size: 1 cup beet mixture,
4 tomato halves, and 2 banana peppers).

Per serving: 263 Calories; 9g Fat (27% calories from fat); 10g Protein; 43g
Carbohydrate; 12mg Cholesterol; 476mg Sodium

NOTES : To serve, divide evenly among 5 spinach-lined salad plates. Arrange
tomato halves and banana peppers on each salad.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?