Recipe - Roasted Beet And Citrus Salad

2 bn Beets ; (abt 6)
Nonstick cooking spray
Salt
1 cup Creamy Cucumber Dressing
4 cup Shredded red cabbage
3 Oranges
2 Dill sprigs
=== CREAMY CUCUMBER DRESSING
===
1 Cucumber; peeled
1 pack Firm lowfat tofu ; (12.3
oz)
4 Garlic cloves; minced
1 tablespoon Lemon juice
1 teaspoon Salt
1 tablespoon Minced fresh dill
Nonfat milk; optional

Cut tops off beets, leaving about 2 inches of stems. Spray 13 by 9inch
baking pan with nonstick cooking spray. Add beets and spray lightly with
nonstick cooking spray. Season with salt to taste. Roast at 450 degrees
until beets are tender, 45 to 55 minutes. Meanwhile, make Creamy Cucumber
Dressing: Cut cucumber into 2inch chunks. Process in food processor or
blender until pureed, then blend in tofu until smooth, about 3 minutes.
Blend in garlic, lemon juice and salt. Add dill and blend just until mixed,
30 seconds. If dressing thickens upon standing stir in a little nonfat
milk. (Makes 2One half cups) Shred cabbage if not using preshredded and peel
oranges and cut into 1/2inch slices. Set aside. Remove beets from oven
when tender and let stand until cool enough to handle. Cut off stem and
root ends, then peel. Cut beets into 1inch cubes. Arrange beets and
oranges on bed of shredded red cabbage. Serve with Creamy Cucumber Dressing
and garnish with dill. Yields 4