Taste of Home
Orange and Beet Salad
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 6 servings.
This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. —Jessie Apfe, Berkeley, California
Ingredients
-
4 medium fresh beets (about 1 pound)
-
1 tablespoon olive oil
-
8 cups spring mix salad greens
-
2 medium oranges, peeled and sectioned
-
1/2 cup crumbled feta cheese
-
DRESSING:
-
1/3 cup orange juice
-
2 tablespoons mayonnaise
-
1 tablespoon grated orange zest
-
1 tablespoon brown sugar
-
1 tablespoon cider vinegar
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground coriander
-
1/4 teaspoon ground cardamom
-
1/8 teaspoon ground allspice
Directions
-
1.
Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape.
-
2.
When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.
© 2024 RDA Enthusiast Brands, LLC