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Roasted Beets and Nectarine Salad

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

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  • Prep Time 10 min
  • Total Time 1 hr 45 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
280mg
280%;
Total Carbohydrate
19g
19%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
35%;
Calcium
15%;
Iron
10%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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