Warm Roasted Beet Salad
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 6 servings.
This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.—Jill Anderson, Sleepy Eye, Minnesota
Ingredients
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8 fresh beets
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Cooking spray
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1-1/2 cups orange juice
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1 shallot, chopped
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1/2 teaspoon grated orange zest
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1/8 teaspoon salt
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1/8 teaspoon pepper
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6 cups fresh arugula or baby spinach
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3 tablespoons crumbled blue cheese
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3 tablespoons chopped hazelnuts, toasted
Directions
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1.
Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
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2.
Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool.
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3.
Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.
Nutrition Facts
1 serving: 147 calories, 8g fat (2g saturated fat), 3mg cholesterol, 167mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.
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