Orange poppy seed dressing with crisp greens and roasted beets
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1. Wash beets and wrap in foil. 2. Place in 400 F oven for about 1 hour and 30 minutes or until knife slides easily into beets. 3. Let stand until cool enough to handle. 4. Remove skin and slice thinly; set aside. 5. Spread greens onto a platter and sprinkle with red onions and then top with beets. 6. With a chef’s knife and using a sawing motion, cut skin and white pith from oranges and cut between membranes to make segments. 7. Sprinkle over greens; set aside. 8. Orange poppy seed dressing: In a small bowl, whisk together oil, orange rind and juice, vinegar, mustard, honey, garlic and poppy seeds. 9. Drizzle over salad mixture and serve. Serves 6 |
Per serving(about 1 cup):
Sodium: 90 milligrams
Carbohydrates: 17 grams |
Laurie’s Tip:
This delicious recipe is from the Half Your Plate campaign that encourages Canadians to fill half of their plate with fruits and veggies. I have to say – beets are a tasty way to do that! This is the first time I have roasted beets and I cannot tell you how impressed I am with the flavor! It will be a veggie that I will be adding to my meals on a regular basis. I also sautéed the beet greens with garlic, some Dijon mustard, and tomatoes and topped with feta cheese – wow! What a great side dish! I encourage you to experiment with this versatile veggie!