Healthy Habits: Roasted Beet and Orange Salad

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Healthy Habits: Roasted Beet and Orange Salad

Ingredients:

  • 4 beets (2 1/2 in. wide, with root ends and stem ends intact)
  • 5 tablespoons extra-virgin olive oil, divided
  • Coarse kosher salt
  • 1 cup mandarin oranges, in juice
  • 1/4 cup orange juice
  • 2 limes
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 6 cups arugula
  • 1/2 cup fresh cilantro leaves
  • 4 oz. feta, goat cheese, or queso fresco, crumbled

 Preparation:

  •  Preheat oven to 375°
  • Scrub beets, pat dry, rub with 1 tbsp. olive oil, and sprinkle generously with salt
  •  Put beets on a foil-covered baking sheet and bake until tender when pierced, about 1 hour
  •  Refrigerate uncovered until cool enough to handle, about 30 minutes
  •  Cut off roots and stems, then rub beets with paper towels to remove skin; discard skin
  •  Cut beets in half lengthwise, then slice into half-moons about 1/4 in. thick; set aside
  •  Finely zest limes into another bowl
  • Juice limes and add juice to zest. Add shallots, vinegar, and orange juice
  •  Whisking constantly, slowly drizzle remaining 4 tbsp. olive oil into bowl
  •  Add beets, toss to coat, and season to taste with salt and pepper
  •  Cover bowls airtight and let stand at room temperature at least 15 minutes and up to 3 hours
  •  Arrange arugula on a platter. Sprinkle with cilantro leaves
  •  Pour beets and dressing over arugula and scatter with orange segments and cheese
  •   Makes 8 servings.

*   Amount per serving

*   Calories: 192

*   Calories from fat: 61%

*   Protein: 5g

*   Fat: 13g

*   Saturated fat: 4.3g

*   Carbohydrate: 16g

*   Fiber: 2.7g

*   Sodium: 171mg

*   Cholesterol: 13mg

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