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
Steps:
- 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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