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Roasted Beet Salad with Orange Dressing

  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  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
  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
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