Roasted Beet Salad with Orange Dressing

• Recipe by Betsy Nelson and Jim Kyndberg

Ingredients

1. 3 medium beets, preferably a mix of red and golden beets
2. 1/4 cup fresh orange juice
3. 1 1/2 teaspoons finely grated orange zest
4. 1 1/2 teaspoons honey
5. 1 1/2 teaspoons balsamic vinegar
6. 1 teaspoon Dijon mustard
7. 1/2 teaspoon extra-virgin olive oil
8. Salt and freshly ground pepper
9. 4 cups mixed salad greens, such as arugula, mesclun and radicchio
10. 1/2 cup thinly sliced red onion

Directions

1. Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
2. In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.

Make Ahead

The roasted beets can be refrigerated for up to 2 days.

Notes

ONE SERVING: Calories 64 kcal, Total Fat .8 gm, Saturated Fat .1 gm