Roasted Beet & Mandarin Orange Salad
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"This salad combines the sweet flavor of roasted beets, Mandarin oranges, lightly peppered orange dressing, and mixed greens. If you've never roasted beets before, you're in for a treat."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour
- Servings:
- 4
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INGREDIENTS:
- 4 small beets
- 2 teaspoons olive oil
- 1/2 teaspoon McCormick® Coarse Grind Black Pepper, divided
- 1/4 cup orange juice
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon McCormick® Gourmet Collection® Parsley Flakes
- 1/8 teaspoon McCormick® Gourmet Collection® Garlic Powder
- 1/4 teaspoon salt
- 4 cups mixed greens
- 1/2 cup mandarin orange sections, drained
- 1/4 cup coarsely chopped walnuts, toasted
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DIRECTIONS:
- Preheat oven to 375 degrees F. Trim beets, leaving 1 inch of stems and roots; wash. Place beets, 2 teaspoons olive oil, and 1/4 teaspoon black pepper in a self-closing plastic bag. Toss to coat beets. Place beets on a shallow baking pan; roast 40-45 minutes, or until fork tender. Cool, then peel beets and cut into approximately 1/2 inch wedges.
- Whisk together orange juice,1 tablespoon olive oil, vinegar, parsley, remaining 1/4 teaspoon black pepper, garlic powder, and salt. Set aside.
- Place one cup mixed greens on each of four plates. Top each salad with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing. Serve.
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