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Winter Beet Salad

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

4 servings

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste of Home Test Kitchen
Winter Beet Salad Recipe photo by Taste of Home
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Ingredients

  • 2 medium fresh beets
  • 1 package (5 ounces) mixed salad greens
  • 2 medium navel oranges, peeled 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 zest
  • 1/4 teaspoon onion powder

Directions

  1. Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.

Nutrition Facts

1 serving: 213 calories, 15g fat (2g saturated fat), 0 cholesterol, 80mg sodium, 21g carbohydrate (12g sugars, 6g fiber), 4g protein. Diabetic exchanges: 3 fat, 2 vegetable, 1/2 starch.

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