Roasted Beet Salad with Oranges and Beet Green

Roasted Beet Salad with Oranges and Beet Green
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 785.6
  • Total Fat: 43.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.8 mg
  • Total Carbs: 93.1 g
  • Dietary Fiber: 25.5 g
  • Protein: 13.6 g

View full nutritional breakdown of Roasted Beet Salad with Oranges and Beet Green calories by ingredient
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Introduction

Use every bit of the beet - the leafy tops are very mild, and if you didn't tell anyone, they would think they are eating spinach. Use every bit of the beet - the leafy tops are very mild, and if you didn't tell anyone, they would think they are eating spinach.
Number of Servings: 1

Ingredients

    6 beet (2" dia) Beets, fresh
    2 cup Beet greens, fresh
    2 serving California Navel Orange - medium orange (131g)
    1 cup, chopped Onions, raw
    4 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
    3 tbsp Extra Virgin Olive Oil
    1 clove Garlic

Directions


Preheat oven to 400 degrees F.
Trim greens from beets.
Cut off and discard stems.
Coarsely chop leaves and reserve.
Wrap each beet in foil. Place beet packets directly on oven rack and roast until tender when pierced with a fork, about 1 hour. Cool and peel beets
Cut beets into wedges and place in a medium bowl.

Cook beet greens in a medium saucepan of boiling salted water until tender, about 2 minutes. Drain and cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut and peel skin and pith from oranges. Working over a bowl, cut between membranes to release segments. Add orange segments and any juice that has collected along with onion to beet mixture. Whisk vinegar, olive oil, garlic and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Garnish with feta or goat cheese and walnuts.

Serving Size: Makes 4 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user COMFYCOOK.

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