Roasted Beet and Citrus Easter Salad
(makes 12 servings)
|1 1/2||pounds (720 g) small red beets, trimmed and scrubbed|
|olive oil cooking spray|
|salt (optional) and freshly ground pepper|
|3||small navel oranges|
|1/4||cup (60 ml) fresh orange juice|
|1||tablespoon (15 ml) balsamic vinegar|
|2||tablespoons (30 ml) olive oil|
|2||teaspoons (10 ml) Dijon mustard|
|2||5-ounce (150 g) packages mixed baby greens|
|1||small sweet onion, Vidalia, Texas Sweet 10 or Maui or Walla Walla, cut in half cross wise and very thinly sliced|
|10||kumquats, sliced crosswise into thin rounds, seeds removed|
- Preheat oven to 425°F (220°C, Gas Mark 7 ). Place the beets in the center of a large piece of foil. Lightly spray with cooking spray and season with salt (if using) and pepper. Wrap foil around beets and seal to make a packet. Place on a large baking sheet and roast for 1 hour, until beets are tender when pierced with a knife. Let beets stand until cool enough to handle, then slip off the skins and thinly slice. Set aside.
- Working over a bowl to catch any juice, cut the peel and pith from the oranges. Slice the oranges into thin rounds. Set aside.
- To the juice in the bowl, add the orange juice, balsamic vinegar, and olive oil, and mustard. Whisk until thoroughly combined.
- To serve, arrange the greens on a large platter. Arrange the beets and oranges over the lettuces. Scatter onions on top and arrange the kumquat slices over all. Whisk orange juice mixture again and drizzle over all. Serve at once.
|Per serving:||81 calories (26% calories from fat), 2 g protein, 3 g total fat (0.3 g saturated fat), 14 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 73 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (1/2 fruit), 1 vegetable, 1/2 fat|