Roasted Beet and Citrus Salad

Roasted Beet and Citrus Salad
Photo by Beau Gustafson

Ingredients

  • 1 tablespoon cider vinegar
  • 1 ½ cups tangerine or orange sections, halved crosswise (about 8 tangerines)
  • 4 cups mixed salad greens
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon coarsely chopped walnuts, toasted
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • + 7 more ingredients
    • ¼ cup orange juice
    • 1 ½ pounds small golden beets
    • Cooking spray
    • 2 tablespoons shaved fresh Parmesan cheese
    • 1 garlic clove, minced
    • ¼ teaspoon salt
    • 3 cups chopped beet greens (about 3 ounces)

Preheat oven to 400°. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half....

View full recipe at My Recipes

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