Directions:
- Scrub beets and cut into wedges; place on a baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
- Meanwhile, for dressing, place orange juice in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from the heat. Whisk in the shallot, oil, vinegar, thyme, orange peel, salt and pepper. Set aside to cool.
- Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing and toss to coat. Divide mixture among six salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.16 Kcal (792 kJ) | ||
| Calories from fat | 83.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 14% | |
|---|---|---|---|
| Cholesterol | 5.76mg | 2% | |
| Sodium | 252.21mg | 11% | |
| Potassium | 666.29mg | 14% | |
| Total Carbs | 22.83g | 8% | |
| Sugars | 15.5g | 62% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 6.12g | 12% | |
| Vitamin C | 41.6mg | 69% | |
| Iron | 1.7mg | 10% | |
| Calcium | 110.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 81.74 Kcal (342 kJ) | ||
| Calories from fat | 36.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 14% | |
|---|---|---|---|
| Cholesterol | 2.49mg | 2% | |
| Sodium | 108.98mg | 11% | |
| Potassium | 287.91mg | 14% | |
| Total Carbs | 9.86g | 8% | |
| Sugars | 6.7g | 62% | |
| Dietary Fiber | 2g | 19% | |
| Protein | 2.65g | 12% | |
| Vitamin C | 18mg | 69% | |
| Iron | 0.8mg | 10% | |
| Calcium | 47.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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