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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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To save a little time, our Test Kitchen home economists recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. Ingredients:
2 medium fresh beets |
1 package (5 ounces) mixed salad greens |
2 medium navel oranges, peeled, quartered and sliced |
1 small fennel bulb, halved and thinly sliced |
1/4 cup chopped hazelnuts, toasted |
dressing: |
3 tablespoons olive oil |
2 tablespoons orange juice |
1 tablespoon balsamic vinegar |
2 teaspoons grated orange peel |
1/4 teaspoon onion powder |
Directions:
1. Cut slits in beets; place on a baking sheet. Bake at 425° for 1 hour or until tender. When cool enough to handle, peel and slice beets. Divide the greens among salad plates; top with beets, oranges, fennel and hazelnuts.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads. Yield: 4 servings.
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