A perfect salad to compliment any meal at any time of the year. Beets are rich in iron and when roasted turn into sweet earthy jewels. The citrus orange vinaigrette keeps the salad light and flavorful, while the crumbled blue cheese adds a tangy smooth after- taste. This salad will have everyone talking beets, even those who say they don’t like beets! Elizabeth wants to add that this salad also supplies 61 percent of their daily need for vitamin C and ample amounts of vitamin E, folic acid, potassium, and B vitamins, nutrients that boost mood and brain power.
1/2 cup fresh orange juice
1 tablespoon grated orange peel
1 tablespoon shallots, peeled, sliced thinly and chopped
2 teaspoons champagne vinegar
1/2 teaspoon sugar
3 tablespoons olive oil
4 medium beets, fresh in produce
1 tablespoon olive oil
2 cloves garlic, minced
salt and pepper to taste
5 cups mixed salad greens or 5 cups freshly cleaned spinach
2 tablespoons crumbled blue cheese
Preheat oven to 425 degrees.
1) In a small bowl, combine all orange vinaigrette ingredients, whisk well. Put aside.
2) Cut off beet greens and discard (or use for another dish). Wash beets and pat dry. Slice in half, then into quarters. Toss with olive oil, garlic, salt and pepper. Place beets in double wrap aluminum foil. Close tightly. Place foil on cooking sheet and roast for 30-40 minutes, or until tender. Let cool, then cut into bite-sized pieces.
3) In a large salad bowl, toss green salad, beets, and vinaigrette. Arrange on four chilled salad plates and sprinkle with crumbled blue cheese. Makes 4 servings, approximately 1 1/2 cup each.
Nutritional Analysis per serving: 189 Calories; 69 percent fat (14 grams); 2.7 grams saturated fat; 7 percent protein; 24 percent carbohydrate; 2.2 grams fiber.