Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Jean Kressy
Recipe by Cooking Light November 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

120 calories; calories from fat 32%; fat 4.2g; saturated fat 1.4g; mono fat 2.1g; poly fat 0.4g; protein 4.1g; carbohydrates 18.6g; fiber 3.3g; cholesterol 6mg; iron 1.7mg; sodium 220mg; calcium 89mg.
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