Average Rating: 5TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 12 servings.Ingredients
- 3 medium fresh beets (about 1 pound)
- 3 tablespoons olive oil
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh tarragon, divided
- 1 package (6 ounces) fresh baby spinach
- 4 cups torn mixed salad greens
- 2 medium navel oranges, peeled and sectioned
- 4 ounces crumbled goat cheese
- 1/2 cup chopped walnuts, toasted
Instructions
- 1. Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
- 2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
- 3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts
1 cup: 125 calories, 9g fat (2g saturated fat), 12mg cholesterol, 195mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein.
Diabetic Exchanges: 2 vegetable, 2 fat.