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Roasted Beet and Tangerine Salad

Yields7 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

 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)
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.

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.