Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Cynthia Nicholson
Recipe by Cooking Light May 2006

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Credit: Beau Gustafson

Recipe Summary test

Yield:
6 servings
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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. 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.

Nutrition Facts

143 calories; calories from fat 38%; fat 4.2g; saturated fat 0.8g; mono fat 2.2g; poly fat 1g; protein 4.6g; carbohydrates 24.8g; fiber 6.1g; cholesterol 2mg; iron 2.1mg; sodium 263mg; calcium 119mg.
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