Orange poppy seed dressing with crisp greens and roasted beets

 

  • 1 lb beets (about 5 medium)
  • 6 cups mixed greens
  • 1/3 cup red onion, thinly sliced
  • 2 navel oranges
  • 1 Tbsp canola oil
  • ½ tsp grated orange rind
  • 3 Tbsp orange juice
  • 2 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 1 clove garlic, small, grated
  • 1 Tbsp poppy seeds

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):


Calories: 104
Fat: 3.3 grams

Sodium: 90 milligrams

Carbohydrates: 17 grams
Fibre: 4 grams
Protein: 3 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!