Roasted Beets With Citrus Food
CITRUS & ROASTED BEETS SALAD
Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors-just add chicken and it's a complete meal. -Peter Eldridge, Clermont, Florida
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 14g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 319mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 4g fiber), Protein 6g protein.
ROASTED BEETS WITH CITRUS AND CURLY ENDIVE
This salad boasts sweet, sour, savory, and bitter flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
- Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
- For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
- To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.
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