Print Options

Back to Winter Beet Salad >

Include these items:

Select reviews >

Taste of Home Logo

Winter Beet Salad

 Winter Beet Salad
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.
4 ServingsPrep: 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 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.
Nutritional 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.