Roasted Beet and Green Salad Recipe

6 servings | serving size: ⅙ of recipe

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce under cold, running water by rinsing greens; gently rubbing oranges, garlic, and onion; and scrubbing beets with a clean vegetable brush. Prewashed, packaged items do not require further washing.

Ingredients

• 6 (2 inch) beets
• 2 large oranges, zested, peeled and sectioned
• ⅓ cup red wine vinegar
• ¼ cup olive oil
• 2 garlic cloves, minced 
• ½ teaspoon orange zest
• 6 cups mixed greens, chopped
• 1 sweet onion, thinly sliced

Directions

1. Preheat oven to 400°F. If greens are attached to the beets, trim so 1 inch of the stem remains.
2. In a baking dish, lay the beets in a single layer. Add ¼ inch of water to the dish, cover and place in oven.
3. Roast beets until thoroughly cooked, about one hour, depending on the size of the beets. Beets are done when they are fork tender.
4. Cool the beets and remove the skins. Cut each beet into 8 wedges.
5. In a large salad bowl, prepare the dressing by combining the vinegar, olive oil, garlic, and grated orange zest. Whisk until well blended.
6. Add beets, orange sections, greens, and onions to salad bowl. Toss gently to coat.

Recipe adapted from the Totally Veggies Resource Guide