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Warm Roasted Beet Salad

“This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too." Jill prefers to use hazelnut oil in this salad if you can find it. —Jill Anderson, Sleepy Eye, Minnesota

6 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

8 whole fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

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

2 of 2

Warm Roasted Beet Salad (continued)

Directions (continued)

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: 1 serving equals 147 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.