Roasted Beet and Tangerine Salad - The Garden Kitchen

Roasted Beet and Tangerine Salad

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April 22, 2016

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Yields: 7 servings

Ingredients

1 pound fresh beets

1 cup mandarin oranges or fresh tangerine supremes

1 teaspoon orange or tangerine zest (optional)

¼ small red onion, thinly sliced

2 tablespoons rice or white vinegar

½ teaspoon fresh chopped or powdered garlic

2 teaspoons honey*

¼ cup vegetable oil

Salt and pepper to taste

½ cup queso fresco, crumbled

1 head romaine lettuce or mixed greens

Directions

Wash hands with soap and warm water. Wash produce well.

In a small baking dish, place beets and a small amount of water.

Cover tightly with foil and bake at 400°F for 40 minutes, or until easily pierced with a knife.

Remove and allow to cool.

When cool, peel beets and chop into 1 inch pieces.

Set in large bowl with sliced onion, garlic, zest, and drained tangerine slices.

In a medium bowl, whisk together vinegar, honey, salt, and pepper until combined.

While whisking constantly, pour oil in a continuous stream into bowl until smooth.

Pour over beets and toss gently until coated.

Place on a small bed of lettuce and top with cheese.

Serve immediately.

*honey should not be fed to infants less than one year of age

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter. Requests should be made as early as possible to allow time to arrange the accommodation.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.

This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.​

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Nutrition Facts

Serving Size1 cup
Calories180
Sodium125mg
Iron1mg
Protein4g
Cholesterol5mg
Total Fat11g
Saturated Fat2g
Folate190mcg
Calcium101mg
Percent calories from fat51
Total Carbohydrates19g
Dietary Fiber4g