Roasted Beet-Orange Salad |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. âKathy Rairigh, Milford, Indiana Ingredients:
5 whole fresh beets |
4 green onions, thinly sliced |
1/4 cup cider vinegar |
2 tablespoons olive oil |
1 tablespoon canola oil |
2 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/4 teaspoon white pepper |
6 lettuce leaves |
2 medium oranges, peeled and sectioned |
Directions:
1. Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
2. In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
3. Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad. Yield: 6 servings.
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