Roasted Beet-Orange Salad Recipe

Roasted Beet-Orange Salad Recipe photo by Taste of Home

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Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. —Kathy Rairigh, Milford, Indiana

This recipe is:

Healthy

Diabetic Friendly

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Roasted Beet-Orange Salad Recipe

Prep: 20 min. + chilling Bake: 40 min.

Yield: 6 Servings

20 40 60

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

Place beets in an 11-in. x 7-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
In a large bowl, combine beets and green onions. In a small bowl, whisk the vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad. Yield: 6 servings.

Nutritional Facts 1 serving equals 59 calories, 2 g fat (trace saturated fat), 0 cholesterol, 96 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Roasted Beet-Orange Salad in Healthy Cooking April/May 2011, p40