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Winter Beet Salad Recipe

Photo by: Taste of Home

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.

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4 Servings
Prep: 20 min. Bake: 1 hour + cooling

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 Crisco® Extra Virgin Olive Oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange peel
1/4 teaspoon onion powder

Directions

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.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 209 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 60 mg sodium, 19 g carbohydrate, 6 g fiber, 4 g protein.

Winter Beet Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p57