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Field Salad with Tangerines, Roasted Beets, and Feta

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)

Ingredients

  • 2 beets (about 1/2 pound)
  • 1/2 teaspoon grated tangerine rind
  • 6 cups gourmet salad greens
  • 1 cup tangerine sections (about 3 tangerines)
  • 1/4 cup (1 ounce) crumbled feta or blue cheese
  • 1/4 cup fresh tangerine juice
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Dijon mustard

Nutrition Information

  • calories 120
  • caloriesfromfat 32 %
  • fat 4.2 g
  • satfat 1.4 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 4.1 g
  • carbohydrate 18.6 g
  • fiber 3.3 g
  • cholesterol 6 mg
  • iron 1.7 mg
  • sodium 220 mg
  • calcium 89 mg

How to Make It

  1. Preheat oven to 425°.

  2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.

  3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.