Roasted Beet and Citrus Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 pounds small golden beets |
cooking spray |
1/4 cup orange juice |
1 tablespoon cider vinegar |
1 tablespoon olive oil |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
4 cups mixed salad greens |
3 cups chopped beet greens (about 3 ounces) |
1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines) |
2 tablespoons shaved fresh parmesan cheese |
1 tablespoon coarsely chopped walnuts, toasted |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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