Field Salad with Tangerines, Roasted Beets, and Feta

Field Salad with Tangerines, Roasted Beets, and Feta Recipe


4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 425°.

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.

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.

Jean Kressy,

Cooking Light

November 1998
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