Roasted Beets-and-mango Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg08 | 4 | Servings | ||
INGREDIENTS
| 2 | Beets, about 3/4 pound | |
| trimmed | ||
| 1/4 | c | Orange juice, divided |
| 2 | T | Lime juice, divided |
| 1/4 | t | Black pepper, divided |
| 1 | T | Honey mustard |
| 2 | t | Olive oil |
| 1/8 | t | Salt |
| 6 | c | Gourmet salad greens |
| 1 | c | Diced peeled ripe mango |
| about 1/2 pound |
INSTRUCTIONS
Preheat oven to 425. Place the beets in a baking dish, and bake at 425 for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/2 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges). CALORIES 109 (24% from fat); FAT 2.9g (sat 0.4g mono 1.9g poly O.4g); PROTEIN 3.3g; CARB 19.8g; FIBER 2.8g; Chol 0mg; Iron 1.8mg; Sodium 193mg; Calc 54mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 787
Calories From Fat: 541
Total Fat: 55g
Cholesterol: 159mg
Sodium: 1190.3mg
Potassium: 386mg
Carbohydrates: 14.3g
Fiber: 6.1g
Sugar: 1.4g
Protein: 39.5g