Roasted Beets with Citrus
When you enjoy a big scoop of this delicious beet salad on top of your favorite green salad, you won’t need to use any other dressing!
1 bunch of beets (separate roots from greens – you will use both parts)
2 small oranges (zest before peeling)
1 garlic clove
1/2 tsp black pepper
1/4 tsp salt
2 TBSP apple cider vinegar (can add more to taste)
1/4 cup orange juice (can use 1 TBSP orange juice concentrate mixed with 3 TBSP water)
1 tsp maple syrup
1 tsp spicy brown mustard
Scrub beet roots well, wrap in foil and roast on a foil lined baking sheet at 375 degrees for ~60 minutes or until tender (test by piercing with a knife). Thoroughly rinse any sand or debris from beet greens, dry in salad spinner or on paper towel and chop into shreds to add to salad greens. While beets are roasting, combine reminder of ingredients: orange zest, garlic, black pepper, salt, vinegar, orange juice, maple syrup and mustard, stir in diced orange. Once beets are cool enough to handle, skin will easily rub off. Then, dice roasted beets into small pieces and add to orange/dressing mixture. Will keep well in refrigerator for a week. When you enjoy a big scoop of this delicious beet salad on top of your favorite salad, you won’t need to use any other dressing!
Nutrition Info (per 1/2 c serving) 45 kcals, 10 g carbohydrate, 2 g fiber, 1 g Pro, 0 g fat, 0 mg Chol, 118 mg sodium, 248 mg potassium, 56 mcg folate, 1 mg iron
Learn to shop smart and cook smart with beets by reading the newspaper article that featured this recipe.