Roasted Beet and Orange Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Dressing:1 Tbsp apple cider vinegar1 Tbsp olive oil1/2 tsp dry mustardany juice from the orange that is in the bowl.Salad:2 roasted beets cooled4 cups spinach, washed and dried1 navel orange1 oz goat cheese crumbled.3 to 4 walnuts chopped.
pre-heat oven to 450. Wrap beets in tinfoil and roast in oven for 45 to 50 minutes until tender. Meanwhile peel orange and cut out each section over a bowl to catch the juice. reserve any juice for the dressing. Put orange sections in another bowl. Wash and dry the spinach. Make the dressing in the orange juice bowl by adding the apple cider vinegar, olive oil and dry mustard. Stir and set aside. When beets are cooked, remove from oven and run under cold water to cool. Remove skins and thinly slice beets into salad bowl. Add the spinach, orange sections, and crumble the goat cheese on top. Toss and serve in two bowls. Add 1/2 of the chopped walnuts to each bowl.
Can be topped with chicken or shrimp (not included in calorie count)
Serving Size: makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user BUNNYSPAL.
Can be topped with chicken or shrimp (not included in calorie count)
Serving Size: makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user BUNNYSPAL.
Nutritional Info Amount Per Serving
- Calories: 214.4
- Total Fat: 12.6 g
- Cholesterol: 6.5 mg
- Sodium: 163.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 6.0 g
- Protein: 7.1 g
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