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Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette

Yield 8 servings


  • 1 cup walnut halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 6 large fresh beets with tops
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 oranges, peeled and sectioned
  • Orange Vinaigrette
  • 5 cups mixed salad greens, torn

How to Make It

  1. Combine first 3 ingredients; place in a single layer on a baking sheet.

  2. Bake at 275° for 40 to 45 minutes, stirring every 15 minutes. Cool and set aside.

  3. Cut tops from beets; slice tops, and set aside. Peel beets, and cut into wedges.

  4. Toss together beet wedges, olive oil, salt, and pepper; place in a 15- x 10-inch jellyroll pan.

  5. Bake at 400°, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette.

  6. Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts.