Roasted Beet-Orange Salad Recipe

5 1 1
Roasted Beet-Orange Salad Recipe
Roasted Beet-Orange Salad Recipe photo by Taste of Home
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Roasted Beet-Orange Salad Recipe

Read Reviews
5 1 1
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Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. —Kathy Rairigh, Milford, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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

Place beets in an 11-in. x 7-in. baking dish; add 1 in. of water. Cover and bake at 400° for 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 the 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.
Originally published as Roasted Beet-Orange Salad in Healthy Cooking April/May 2011, p40

Nutritional Facts

1 each: 59 calories, 2g fat (0 saturated fat), 0 cholesterol, 96mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. Place beets in an 11-in. x 7-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
  2. In a large bowl, combine beets and green onions. In a small bowl, whisk the vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
  3. Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad. Yield: 6 servings.
Originally published as Roasted Beet-Orange Salad in Healthy Cooking April/May 2011, p40

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