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Field Salad with Tangerines, Roasted Beets, And Feta

Recipes »  Salad  »  Green Salads

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.

Yield: 1 servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Beets

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Servings          
Original recipe makes 1 servings
1/8 tsDijon mustard
2 Beets; (about 1/2 pound)
1/8 tsSalt
1 cTangerine sections; (about 3
1 tbFresh Lemon Juice
2 tsExtra-Virgin Olive Oil
6 cGourmet salad greens
1/2 tsGrated tangerine rind
1/4 tsBlack pepper
1/4 cCrumbled feta or blue
1/4 cFresh tangerine juice

Field Salad with Tangerines, Roasted Beets, And Feta Preparation

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 aml@skypoint.com on Dec 31, 1998, converted by MM_Buster v2.0l.

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Calories Per Serving: 387
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Tags

  1. Lunch
  2. Fall

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