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Greens and Roasted Beets Recipe

Photo by: Taste of Home

A refreshing from-scratch dressing is the ideal topping to this colorful salad with bright beets, mixed greens and mandarin oranges. The dish from our Test Kitchen would be a dressy accompaniment to a special event's menu.

This recipe is:

Healthy

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4 Servings
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

2 whole fresh beets
3 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
2 tablespoons cider vinegar
2 teaspoons orange juice concentrate
1/4 teaspoon ground mustard
1/4 teaspoon dried thyme
1/8 teaspoon pepper
5 teaspoons canola oil
1 teaspoon sesame oil

Directions

Spray beets with cooking spray. Place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 60-70 minutes or until tender; cool. Peel and cut into 1/2-in. cubes.
In a large salad bowl, combine the greens, beets and oranges. In a blender, combine the vinegar, orange juice concentrate, mustard, thyme and pepper; cover and process until blended. While processing, gradually add canola oil and sesame oil. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups equals 122 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 30 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.

Greens and Roasted Beets published in Light & Tasty October/November 2006, p57