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Roasted Beet-Orange Salad

 Roasted Beet-Orange Salad
Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. —Kathy Rairigh, Milford, Indiana
6 ServingsPrep: 20 min. + chilling Bake: 40 min.

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

  • Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add
  • 1 in. of water. Cover and bake 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 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,

2 of 2

Roasted Beet-Orange Salad (continued)

Nutritional Facts: 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.