Field salad with tangerines, roasted beets, and feta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Beets; (about 1/2 pound) | |
| ½ | teaspoon | Grated tangerine rind |
| 6 | cups | Gourmet salad greens |
| 1 | cup | Tangerine sections; (about 3 tangerines) |
| ¼ | cup | Crumbled feta or blue cheese; (1 ounce) |
| ¼ | cup | Fresh tangerine juice |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Fresh lemon juice |
| 2 | teaspoons | Extra-virgin olive oil |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Dijon mustard |
Directions
1. Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.
3. Combine rind, greens, tangerine sections, and feta in a large bowl.
Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets. Yield: 4 servings (serving size: 1½ cups salad and 4 beet wedges).
CALORIES 120 (32% from fat); FAT 4.2g (sat 1.4g, mono 2.lg, poly 0.4g); PROTEIN 4.lg; CARB 18.6g; FIBER 3.3g; CHOL 6mg; IRON 1.7mg; SODIUM 220mg; CALc 89mg
Scanned by Karen Sonnessa. Formatted using MC Buster.
Posted to EAT-LF Digest by aml@... on Dec 31, 1998, converted by MM_Buster v2.0l.