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Roasted Beets and Nectarine Salad image

For a side dish that's both sweet and striking, this duo can't be beat.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 10

4 medium beets (about 1 lb)
4 cups mixed spring greens
2 nectarines, sliced
1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2 tablespoons walnuts, toasted*
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons finely chopped onion
1 teaspoon Dijon mustard
1/4 teaspoon salt


  • Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  • In small bowl, mix dressing ingredients with wire whisk.
  • In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g

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