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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 32%
  • Fat: 4.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.1g
  • Carbohydrate: 18.6g
  • Fiber: 3.3g
  • Cholesterol: 6mg
  • Iron: 1.7mg
  • Sodium: 220mg
  • Calcium: 89mg

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

Preparation

  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.
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