Dress up salad greens with earthy roasted beets, tangy oranges, creamy goat cheese and a homemade vinaigrette.
lb small beets (1 1/2 to 2 inches in diameter)
tablespoon olive or vegetable oil
cups bite-size pieces mixed salad greens
medium orange, peeled, sliced
cup walnut halves, toasted, coarsely chopped
cup crumbled chèvre (goat) cheese (1 oz)
cup Fresh Herb Vinaigrette Dressing
Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.
The humble beet is emerging as one of the unsung heroes of the vegetable world, and rightly so. Sweet tasting and rich in nutrition, beets are not only tasty as a side dish but are also a beautiful addition to salads. They can range in color from deep red to white, with red and golden beets most widely available. Look for candy cane (Chioggia) beets with their stunning concentric rings of red and white. Explore your local farmers’ market for the best variety.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.