Roasted Beet Salad With Mandarin Oranges And Frisee Recipe
Servings: 8
Ingredients
- 1/4 c. Diced shallots
- 1/4 c. Balsamic vinegar
- 1/4 c. Blood orange Or possibly tangerine juice
- 1 tsp Dijon mustard
- 1/2 c. Extra virgin olive oil
- Â Â Salt and pepper, to taste
- 8 x Mixed beets, such as gold, red, chiogga, both full-sized and baby
- 4 x Mandarin oranges, or possibly other seasonal tangerines
- 4 x Blood oranges
- 6 x Heads frisee, a bitter lettuce
- 1/2 bn Mint leaves, cut into ribbon/chiffonade
Directions
- DRESSING : Place shallots in a small bowl with vinegar, juice, mustard, salt and pepper. Let stand for 10-15 min.
- If using a blender, strain out the shallots, place remaining mix in blender, turn on low and slowly drizzle oil in to emulsify. Add in the shallots back into the mix and reserve.
- If making dressing by hand, whisk oil in slowly till all is emulsified.
- (Dressing will separate more easily if blended by hand).
- SALAD : Lightly oil beets, season with salt and pepper and roast (separate by size). Baby beets will take 15-20 min at 350 degrees; bigger beets will take 30-40 min. When tender allow to cold and peel by rubbing with a towel. Cut into bite-size pcs.
- Section tangerines and oranges. Clean frisee (white or possibly "blanched" part is what you want to use) and place in a bowl. Dress cleaned frisee with 2-3 Tbsp. of vinaigrette and divide between 6 to 8 plates. Top with roasted beets, sprinkle with sectioned tangerines and oranges, drizzle with a tiny bit more vinaigrette and shower with sliced mint leaves.
- Allow one beet per serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 121 | 69% |
| Total Fat 13.76g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 282mg | 8% |
| Total Carbs 12.7g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 9.12g | 6% |
| Protein 1.44g | 2% |
