Roasted Beet and Orange Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 beets2 oranges4 c spinach1 T grapeseed oil1 t. Lemon juice1/2 t. Dry mustard1/2 t. Salt1/2 c. feta cheese, crumbled1/4 c. Pecans, chopped2 T. Fresh mint, chopped (optional)
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.
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.
Nutritional Info 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
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