INGREDIENTS. DIRECTIONS and Citrus Salad. 35 min. 8 servings. 143 cal. â¢4 medium golden beets. â¢Cooking spray. ⢠3
Roasted Beets and Citrus Salad INGREDIENTS
DIRECTIONS Preheat oven to 400°.
•4 medium golden beets •Cooking spray •3/4 cup fresh orange juice (about 4 oranges) •1/2 tsp sugar •1 tbsp minced shallots •2 tbsps white wine vinegar •3/4 tsp kosher salt, divided •1/2 tsp freshly ground black pepper •1/4 cup extra-virgin olive oil •4.5 cups torn Boston lettuce •2.5 cups trimmed arugula •1 cups torn radicchio •1/2 cup (2 ounces) crumbled goat cheese
35 min.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges. 3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper,
Original Recipe: http://www.myrecipes.com/recipe/roasted-beet-citrus-salad
8 servings
143 cal.
stirring with a whisk. Gradually add oil, stirring constantly with a whisk. 4. Combine lettuce, arugula, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. 5. Arrange about 1 cup lettuce mixture for each serving. Divide beets evenly among salads plates. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.
