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Ingredientes
- 2 x beets (about 1/2 lb.)
- 1/2 tsp grated tangerine rind
- 6 c. gourmet salad greens
- 1 c. tangerine sections (about 3 tangerines)
- 1/4 c. crumbled feta or possibly blue cheese (1 oz)
- 1/4 c. fresh tangerine juice
- 1/4 tsp black pepper
- 1 Tbsp. fresh lemon juice
- 2 tsp extra-virgin extra virgin olive oil
- 1/8 tsp salt
- 1/8 tsp dijon mustard
Direcciones
- 1. Preheat oven to 425F.
- 2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425F for 45 min or possibly till tender. Cold slightly. Peel beets; cut each into 8 wedges.
- 3. Combine rind, greens, tangerine sections, and feta in a large bowl.
- Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mix; toss to combine. Place salad mix on each of 4 plates; top with beets.
- Yield: 4 servings (servingsize: 1 1/2 c. salad and 4 beet wedges).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 235g | |
| Calories 258 | |
| Calories from Fat 153 | 59% |
| Total Fat 17.33g | 22% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 803mg | 33% |
| Potassium 517mg | 15% |
| Total Carbs 19.97g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 15.45g | 10% |
| Protein 7.55g | 12% |
