Roasted Beet Salad with Citrus Vinaigrette Recipe
½ pound mixed beets (red, candy striped, etc.),
stems trimmed to 1 inch
1 tablespoon minced shallot
1 tablespoon lemon juice
3 tablespoons orange juice
1 teaspoon orange zest
½ teaspoon Dijon mustard
1 tablespoon olive oil
1 head butter head lettuce, leaves separated and rinsed
Preheat oven to 400 degrees. Rinse beets, separate different colors and wrap with aluminum foil. Place on center rack and bake until tender, about 45-60 minutes. Remove from oven and cool. Peel beets and cut in half lengthwise. Combine remaining ingredients and whisk or shake until well mixed. Separate lettuce leaves onto 4 serving plates. Place beets onto lettuce and drizzle with dressing.
Makes 4 Servings
Serving Size: approx. 4 lettuce leaves and 2 beets
Nutrients per serving:
Calories: 59
Total fat: 4 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 40 mg
Carbohydrate: 6 gram
Protein: 1 gram
Dietary fiber: 2 grams
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