Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 3

If blood oranges aren't available, substitute 3 large navel oranges.

David Bonom
Recipe by Cooking Light May 2013

Gallery

Credit: Kang Kim; Styling: Jason Gledhill

Recipe Summary

hands-on:
20 mins
total:
1 hr 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12-inch sheet of foil. Place beets in center of foil. Gather edges of foil to form a pouch; tightly seal edges. Place pouch on a baking sheet. Bake at 400° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins. Cut beets into quarters.

  • Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine rind, juice, vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.

  • Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.

Nutrition Facts

163 calories; fat 6.9g; saturated fat 1.9g; mono fat 2.6g; poly fat 2.1g; protein 4.8g; carbohydrates 21.9g; fiber 5.6g; cholesterol 5mg; iron 1.3mg; sodium 291mg; calcium 92mg.
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