Grilled Beet & Onion Salad

Heat grill to medium.

Spray beet and onion slices with olive oil spray on each side. Lightly sprinkle with salt and pepper. Place slices on grill. Cook for roughly 15 minutes, flipping halfway through cooking (note: onion may cook more quickly than beets so remove them to a platter when they are grilled and softened to your liking).

For serving:
1. Stack beet slices alternately with onion slices on serving plates. Garnish with basil and feta, then drizzle plate with balsamic reduction.
OR
2. Toss beets and grilled onions in a serving bowl, top with feta and basil, drizzle with balsamic reduction.

For the balsamic reduction: Heat vinegar in a small saucepan to a low boil. Reduce heat to medium and continue to stir for about 7 minutes, or until liquid is thickened. Remove from heat and allow to set. (Note: liquid will thicken more when removed from heat so don’t wait until it is syrupy to do so).

Nutrition Info per 1 serving: 139 calories, 5 g fat, 4 g protein, 15 g carbohydrates, 3.5 g fiber