Serves: 4
1. Heat oven to 400°. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well. Place in square pan, 8 x 8 x 2 inches. Add 1/2 cup water to pan. Cover tightly with aluminum foil. Bake about 1 hour or until tender.
2. Cool beets 1 hour. Remove skins from beets under running water. Cut beets into slices. Cut each slice in half.
3. Make Fresh Herb Vinaigrette as directed-except substitute orange juice for 1/4 cup of the vinegar.
4. Arrange salad greens on 4 salad plates. Top with beets, orange, walnuts and cheese. Drizzle with vinaigrette. Serve with remaining vinaigrette.
NUTRITION FACTS: 1 Serving: Calories 270 (Calories from Fat 205) Fat 23g (Saturated 4g) Cholesterol 8mg Sodium 75mg Carbohydrate 14g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 8% Vitamin C 22% Calcium 8% Iron 6% DIET EXCHANGES: 3 Vegetable 4 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Beet Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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