Ready in 1 hour
Try this Field Salad with Tangerines, Roasted Beets, And Feta recipe, or contribute your own. "" and "Fall" are two of the tags cooks chose for Field Salad with Tangerines, Roasted Beets, And Feta.
3 people want to try | 4 have favorited
1. Preheat oven to 425?. 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 425? for 45 minutes or until tender. Cool 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 mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges). CALORIES 120 (32% from fat); FAT 4.2g (sat 1.4g, mono 2.lg, poly 0.4g); PROTEIN 4.lg; CARB 18.6g; FIBER 3.3g; CHOL 6mg; IRON 1.7mg; SODIUM 220mg; CALc 89mg Scanned by Karen Sonnessa. Formatted using MC Buster. Posted to EAT-LF Digest by firstname.lastname@example.org on Dec 31, 1998, converted by MM_Buster v2.0l.
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Field Salad with Tangerines, Roasted Beets, And Feta. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!