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Greens and Roasted Beets

 Greens and Roasted Beets
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.
4 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 2 whole fresh beets
  • Cooking spray
  • 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
  • 3 cups torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained

Directions

  • Preheat oven to 350°. Scrub beets and trim tops to 1 in. Spritz
  • beets with cooking spray; place in an ungreased 8-in.-square baking
  • dish. Bake, covered, 60-70 minutes or until tender. Cool.
  • In a small bowl, whisk vinegar, orange juice concentrate, mustard,
  • thyme and pepper. Gradually whisk in canola and sesame oils until
  • blended.
  • Peel beets and cut into 1/2-in. cubes. In a large bowl, combine
  • greens, mandarin oranges and beets. Just before serving, drizzle
  • with dressing and toss to coat. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 122 calories,

2 of 2

Greens and Roasted Beets (continued)

Nutritional Facts: 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.