Roasted Beet and Citrus Salad
Photography: Beau Gustafson; 
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.
| Servings:6 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- calories:143
- sodium:263 mg
- fat:4.2 g
- mono fat:2.2 g
- fiber:6.1 g
- carbohydrate:24.8 g
- protein:4.6 g
- cholesterol:2 mg
- iron:2.1 mg
- calories from fat:38 %
- poly fat:1 g
- saturated fat:0.8 g
- calcium:119 mg
directions
Preheat oven to 400°.
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.
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.
