Roasted Beet and Citrus Salad

Beau Gustafson
The sweet flavors of roasted beets and tangerines balance the earthy flavor of the beet greens. If small golden beets are unavailable, substitute red ones.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 143
Caloriesfromfat 38 %
Fat 4.2 g
Satfat 0.8 g
Monofat 2.2 g
Polyfat 1 g
Protein 4.6 g
Carbohydrate 24.8 g
Fiber 6.1 g
Cholesterol 2 mg
Iron 2.1 mg
Sodium 263 mg
Calcium 119 mg

Ingredients

1 1/2 pounds small golden beets
Cooking spray
1/4 cup orange juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups mixed salad greens
3 cups chopped beet greens (about 3 ounces)
1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines)
2 tablespoons shaved fresh Parmesan cheese
1 tablespoon coarsely chopped walnuts, toasted

Preparation

Preheat oven to 400°.

Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.

Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.

Note:

Cynthia Nicholson,

May 2006