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Winter Salad with Roasted Beets and Citrus Reduction Dressing

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings
"My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and--for good measure--some creamy, tangy goat cheese." --Timothy Q. Cebula, Associate Food Editor

Ingredients

  • 4 medium beets (red and golden)
  • Cooking spray
  • 3/4 cup fresh orange juice (about 4 oranges)
  • 1/2 teaspoon sugar
  • 1 tablespoon minced shallots
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 cups torn Boston lettuce
  • 2 cups trimmed watercress
  • 2 cups torn radicchio
  • 1/2 cup (2 ounces) crumbled goat cheese

Nutrition Information

  • calories 127
  • fat 9.1 g
  • satfat 2.4 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 3.1 g
  • carbohydrate 8.2 g
  • fiber 1.7 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 253 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 400°.

  2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges.

  3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

  4. Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.

  5. Wine note: White wine is usually a good bet with salad, but the earthy and robust flavors in Winter Salad with Roasted Beets and Citrus Reduction Dressing allow this hearty course to handle a lighter red wine, such as Irony Monterey Pinot Noir 2006 ($16). The wine's berry fruit goes well with goat cheese, and its earthy mushroom flavors are enhanced by roasted beets, while tart acidity on the finish matches the citrus. --Jeffery Lindenmuth

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.