Turn over a new salad leaf! A balsamic syrup pairs perfectly with beets. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425° F.
- Wrap beets in aluminum foil; place directly on oven rack. Roast 45 minutes or until knife easily pierces beets. Cool 30 minutes; peel and cut each beet into 8 wedges.
- Meanwhile, in medium saucepan stir together orange juice, vinegar, star anise and sugar. Heat to boiling over medium-high heat; boil and cook 12 to 14 minutes or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard star anise pods. Toss syrup with beets.
- In small cup, whisk together lemon peel, lemon juice, oil, salt and pepper. In large bowl, toss arugula with the lemon mixture until greens are coated. Divide arugula and beets among 4 salad plates. Drizzle any remaining orange-balsamic syrup over each salad. Serve immediately.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 0 g
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