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Chopped Beet Salad with Citrus and Macadamia Nuts


Serves: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Difficulty: Easy

Comments

This makes a nice salad for special occasions and is a meal in itself. We made some changes to lower the fat a little, you can substitute Newman's Own Light Lime Vinaigrette or the Lite Cranberry WaLnut dressing to lighten it further. Add some grilled chicken for a main dish.

Ingredients

5 cups lettuce, mixed greens

1 pound beets, fresh

1 orange(s)

2 ounces goat cheese, fresh, crumbled

2 tablespoons nuts, macadamia, chopped

2 tablespoons vinegar, rice, seasoned

2 tablespoons olive oil, or canola oil

2 teaspoons orange juice

2 teaspoons Dijon mustard

1/2 teaspoon orange(s), zest only

1 shallot(s), finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

Preparation

To cook the beets, cut the root and stem from the beets leaving about a quarter inch of each end attached to reduce bleeding. Wrap the beets in foil and place in a 375 degrees oven for about 40 minutes. Or, cook in a slow cooker on high for about 4 hours. Remove the skin from the beets and chop. Meanwhile, cut the orange into quarters. Reserve one quarter of the orange for the dressing. Remove the peel and white flesh from the rest of the orange and slice into small pieces. Make the dressing by mixing the vinegar, juice from one quarter orange, orange zest, chopped shallot, salt, pepper and olive oil in a large salad bowl. Toss the mixed greens with the dressing and divide into 4 plates. Place orange slices and chopped beets on top of lettuce. Top with goat cheese and macadamia nuts and serve.

Nutrition

Per Serving About: 250 calories, 16 g fat, 4.5 g saturated fat, 0 g trans fat, 7 g protein, 22 g carbohydrates, 6 g dietary fiber, 390 mg sodium


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