Roasted Beets and Nectarine Salad

Roasted Beets and Nectarine Salad

For a side dish that’s both sweet and striking, this duo can’t be beat.

Prep Time

10

Minutes

Total Time

1:45

Hr:Mins

Makes

4

servings

Salad
4
medium beets (about 1 lb)
4
cups mixed spring greens
2
nectarines, sliced
1/4
cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2
tablespoons walnuts, toasted*
Dressing
3
tablespoons extra-virgin olive oil
2
tablespoons orange juice
2
tablespoons finely chopped onion
1
teaspoon Dijon mustard
1/4
teaspoon salt
  1. Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  2. In small bowl, mix dressing ingredients with wire whisk.
  3. In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
To avoid a completely pink salad, arrange ingredients on individual salad plates and drizzle with dressing just before serving.
Tip
Keep the leafy greens that you remove from the beets. These greens are highly nutritious and can be cooked and eaten as a side dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 280mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 5g,
    • Sugars 12g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.