Roasted Beets and Greens with Spicy Orange Vinaigrette

A salad of red-tipped lettuce with oranges and roasted beets is tossed with a spicy, citrusy vinaigrette.

Roasted Beets and Greens with Spicy Orange Vinaigrette Enlarge Image
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6 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Roast:
40 mins 400°F
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Roasted Beets and Greens with Spicy Orange Vinaigrette

Ingredients
1/4
cup orange juice
3
tablespoons red wine vinegar
4
cloves garlic, minced
1
green onion, finely chopped
1
teaspoon ground cinnamon
1/2
teaspoon sea salt or salt
1/4
teaspoon cayenne pepper or paprika
1/2
cup extra virgin olive oil
1 1/2
pounds baby beets, trimmed and roasted*
1
head red leaf lettuce or leaf lettuce, torn (8 cups)
3
small blood oranges, and/or oranges, peeled and sliced
1/2
cup dried cranberries

Directions

  1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.
  2. In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.

From the Test Kitchen

*Roasted Beets:

Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad

Nutrition Facts

(Roasted Beets and Greens with Spicy Orange Vinaigrette)
    Per serving:
  • 180 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 0 mg chol.,
  • 153 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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