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Roasted Beet & Mandarin Orange Salad Recipe
Total time: 30 to 60 minutes
Preparation 10 minutes
Cooking: 45 minutes
Difficulty: Easy
Ingredients
For 4 servings
- 4 small beets
- 2 teaspoons olive oil
- 1/4 teaspoon Black Pepper, Coarse Grind*
- 225-250 g / 4 cups mixed greens
- 125 ml / 1/2 cup mandarin orange sections, drained
- 60 ml / 1/4 cup coarsely chopped walnuts, toasted
Dressing
- 60 ml / 1/4 cup orange juice
- 1 tablespoon cider vinegar
- 1 teaspoon parsley*
- 1/4 teaspoon salt
- 1/8 teaspoon crushed garlic*
- 1 tablespoon olive oil,
- 1/4 teaspoon Black Pepper, Coarse Grind*
Method
- Preheat oven to 190°C / 375°F.
- Trim beets, leaving 1.54 cm / 1 inch of stems and roots; wash. Place beets, 2 teaspoons of the oil and 1/4 teaspoon of the pepper in large resealable plastic bag. Toss to coat beets. Place beets on shallow baking pan.
- Roast 40 to 45 minutes or until fork tender.
- Cool beets. Peel and cut into 75 cm / 1/2-inch wedges.
- Making the dressing: mix all ingredients in small bowl with wire whisk until well blended.
- To serve, place 60 g / 1 cup mixed greens on each of 4 plates.
- Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.
More recipe ideas
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For your spice corner, try McCormick® Gourmet Collection : Black Pepper, Coarse Grind, parsley and garlic powder and more.
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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