Roasted Beet & Mandarin Orange Salad TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:58.4 kcal
Proteins:2.2 g
Fats:2.5 g
Carbohydrate:7.6 g
Fibers:2.2 g
Sugar:3.7 g
Cholesterol:0 mg
Sodium:115.7 mg
Calcium:27.6 mg
Energy:112 kcal
Proteins:4.2 g
Fats:4.8 g
Carbohydrate:14.6 g
Fibers:4.3 g
Sugar:7.1 g
Cholesterol:0 mg
Sodium:221.8 mg
Calcium:52.9 mg
SIMILAR RECIPES
Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil Viniagrette
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
small beets
10
ml
olive oil
225
g
mixed greens
125
ml
mandarin orange sections, drained
60
ml
coarsely chopped walnuts, toasted
**Dressing
60
ml
orange juice
15
ml
cider vinegar
1.25
ml
salt
15
ml
olive oil
METHOD
- Preheat oven to 190°C / 375°F.
- Trim beets, leaving 1.54 cm / 1 inch of stems and roots; wash. Place beets, 2 teaspoons of the oil and 1/4 teaspoon of the pepper in large resealable plastic bag. Toss to coat beets. Place beets on shallow baking pan.
- Roast 40 to 45 minutes or until fork tender.
- Cool beets. Peel and cut into 75 cm / 1/2-inch wedges.
- Making the dressing: mix all ingredients in small bowl with wire whisk until well blended.
- To serve, place 60 g / 1 cup mixed greens on each of 4 plates.
- Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
