Lunch: Roasted Beet-Orange Salad Recipe
Ingredients
5 whole fresh beets
4 green onions, thinly sliced
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon canola oil
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon white pepper
6 lettuce leaves
2 medium oranges, peeled and sectioned
Instructions
Preheat oven to 400 °. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
