Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating
Recipe by Cooking Light March 1999

Gallery

Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.

  • Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges.

Nutrition Facts

109 calories; calories from fat 24%; fat 2.9g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.4g; protein 3.3g; carbohydrates 19.8g; fiber 2.8g; cholesterol 0mg; iron 1.8mg; sodium 193mg; calcium 54mg.
Advertisement
Advertisement