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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 8.7 g
  • Cholesterol: 11.1 mg
  • Sodium: 370.4 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.8 g

View full nutritional breakdown of Roasted Beet and Orange Salad calories by ingredient
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Roasted Beet and Orange Salad

Submitted by: KARENSUEBURTON
Roasted Beet and Orange Salad

Introduction

I'm not terribly fond of beets, but they are so good for you I searched high and low for a recipe that would help me add beets to our family dinners. This revipe incorporates ideas from several different recipes I found on YouTube and the internet. It got a big "thumbs up" all around the table! I'm not terribly fond of beets, but they are so good for you I searched high and low for a recipe that would help me add beets to our family dinners. This revipe incorporates ideas from several different recipes I found on YouTube and the internet. It got a big "thumbs up" all around the table!
Number of Servings: 6

Ingredients

    2 beets
    2 oranges
    4 c spinach

    1 T grapeseed oil
    1 t. Lemon juice
    1/2 t. Dry mustard
    1/2 t. Salt

    1/2 c. feta cheese, crumbled
    1/4 c. Pecans, chopped
    2 T. Fresh mint, chopped (optional)


Tips

Can roast pecans to intensify flavor.

Make ahead tips:
Can roast beets a couple of days ahead.
Can cut all veggies and make dressing a couple of days ahead and just assemble it at mealtime.
It might seem more practical to mix everything together, but the variety of colors when you layer it is very pretty.


Directions

1. Clean and trim beets. Wrap in aluminum foil and roast in oven 400 degrees 30-40 minutes. Can roast longer in a slower oven if desired. Beets are done when a knife is easily inserted. Peel beets after they are cool. Slice into bite sized pieces or smaller.

2. Peel and section orange over a bowl to catch he juice. Cut into bite-sized pieces.

3. Add oil, juice, mustard and salt to reserved Orange juice. Whisk and set aside.

4. Cut spinach into shreds, or bite-sized pieces and add to the dressing. Stir to coat spinach, then move spinach to serving bowl, or individual serving plates.

5. Layer beets, oranges, cheese, pecans and mint on top of spinach.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KARENSUEBURTON.






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