Name: Roasted Beet and Tangerine Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 7 servings
Ingredients: 1 pound fresh beets; 1 cup canned mandarin oranges or fresh tangerine supremes; 1 teaspoon orange or tangerine zest (optional); ¼ small red onion, thinly sliced; ½ teaspoon fresh garlic, chopped or ½ teaspoon powdered garlic; 2 tablespoons rice or white vinegar; 2 teaspoons honey*; salt and pepper, to taste; ¼ cup vegetable oil; 1 head romaine lettuce or mixed greens, chopped; ½ cup queso fresco, crumbled (optional)

CategoryDinner, Fruit, Lunch, Vegetables, WinterDifficultyIntermediate

Yields7 Servings

Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

1 pound fresh beets

1 cup canned mandarin oranges or fresh tangerine supremes

1 teaspoon orange or tangerine zest (optional)

¼ small red onion, thinly sliced

½ teaspoon fresh garlic, chopped or ½ teaspoon powdered garlic

2 tablespoons rice or white vinegar

2 teaspoons honey*

salt and pepper, to taste

¼ cup vegetable oil

1 head romaine lettuce or mixed greens, chopped

½ cup queso fresco, crumbled (optional)

Directions

Wash hands well with soap and warm water.

Wash kale and pat dry with a clean kitchen towel or paper towels.

Remove tough center rib from kale with a knife, or by simply tearing with your hands. Discard stems. Tear or cut kale leaves into small, bite-sized pieces.

In a large bowl, combine kale, nuts, and dried fruit.

Gently toss salad with dressing. Top with crumbled cheese.

Serve immediately or refrigerate in a sealed container for up to 3 days.

Tip: Letting the salad sit for 15-20 after tossing with salad dressing will make the kale more tender.

Nutrition Facts

7 servings

Serving size

1 cup

Amount per serving
Calories130

% Daily Value *
Total Fat 8g11%
Saturated Fat 05g25%
Cholesterol 0mg
Sodium 60mg3%
Total Carbohydrate 14g6%
Dietary Fiber 4g15%
Total Sugars 9g
Protein 2g

Calcium 101mg8%
Iron 1mg6%
Folate 190mcg48%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
1 pound fresh beets
1 cup canned mandarin oranges or fresh tangerine supremes
1 teaspoon orange or tangerine zest (optional)
¼ small red onion, thinly sliced
½ teaspoon fresh garlic, chopped or ½ teaspoon powdered garlic
2 tablespoons rice or white vinegar
2 teaspoons honey*
salt and pepper, to taste
¼ cup vegetable oil
1 head romaine lettuce or mixed greens, chopped
½ cup queso fresco, crumbled (optional)

Directions
1
Wash hands well with soap and warm water.

2
Wash kale and pat dry with a clean kitchen towel or paper towels.

3
Remove tough center rib from kale with a knife, or by simply tearing with your hands. Discard stems. Tear or cut kale leaves into small, bite-sized pieces.

4
In a large bowl, combine kale, nuts, and dried fruit.

5
Gently toss salad with dressing. Top with crumbled cheese.

6
Serve immediately or refrigerate in a sealed container for up to 3 days.

Notes

Roasted Beet and Tangerine Salad
Ingredients Directions