Field Salad with Tangerines, Roasted Beets, And Feta

Ready in 1 hour

Top-ranked recipe named "Field Salad with Tangerines, Roasted Beets, And Feta"

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Try this Field Salad with Tangerines, Roasted Beets, And Feta recipe, or contribute your own. "collxlunch" and "Fall" are two tags used to describe Field Salad with Tangerines, Roasted Beets, And Feta.


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1/8 ts Dijon mustard
2 Beets; (about 1/2 pound)
1/8 ts Salt
1 c Tangerine sections; (about 3
1 tb Fresh Lemon Juice
2 ts Extra-Virgin Olive Oil
6 c Gourmet salad greens
1/2 ts Grated tangerine rind
1/4 ts Black pepper
1/4 c Crumbled feta or blue
1/4 c Fresh tangerine juice

Original recipe makes 1 servings



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 on Dec 31, 1998, converted by MM_Buster v2.0l.

Calories Per Serving: 387 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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