Fresh Beet Salad

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Yields 4 Servings

4-5 med. size beets, greens removed
4 c. mixed salad greens
2 naval oranges, peeled, sliced
2 shallots, thinly sliced
1/4 c. balsamic vinegar
1/4 c. extra virgin olive oil
1/4 tsp. dried mustard
black pepper to taste

Preheat overn to 400 degrees.

Rinse beets and wrap in aluminum foil. Place on baking sheet and bake for 1 hour or until fork-tender. Remove from oven and cool. Remove skin (it should peel very easily by hand) and cut into quarters.

Toss mixed greens, sliced oranges and shallots in large bowl.

In a separate bowl, mix vinegar, olive oil, mustard and pepper; blend well. Toss in beets to coat them well. Add dressing and beets to the greens and toss until mixed well.

Nutrition: Calories 258; Total Fat 14g; Saturated Fat 2g; Sodium 139mg; Carbohydrate 29g; Fiber 6g; Protien 4g