Taste of Home
Citrus & Roasted Beets Salad
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 6 servings.
Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida
Ingredients
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3 medium fresh beets (about 1 pound)
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8 cups fresh arugula or baby spinach
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1 can (14 ounces) hearts of palm, drained and sliced
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1 medium grapefruit, peeled and sectioned
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1 medium orange, peeled and sectioned
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1 tangerine, peeled and sectioned
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1 cup crumbled goat cheese
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DRESSING:
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3 tablespoons balsamic vinegar
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4 teaspoons grated orange zest
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2 teaspoons grated tangerine zest
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1 tablespoon orange juice
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2 teaspoons Dijon mustard
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2 teaspoons honey
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1/4 cup olive oil
Directions
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1.
Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool.
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2.
Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.
Nutrition Facts
1 serving: 223 calories, 14g fat (4g saturated fat), 23mg cholesterol, 319mg sodium, 21g carbohydrate (16g sugars, 4g fiber), 6g protein.
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