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Winter Beet Salad

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
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    4 servings

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

  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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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Reviews

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Average Rating:
  • williamsegraves
    Jan 26, 2014

    This was a fantastic tasting salad. Definitely worth the time to prepare. I cooked the beets a little longer than an hour just to make sure they were as tender as could be. The blend of flavors was amazing and I had rave reviews all around.