Field Salad With Tangerines, Roasted Beets, And Feta

There’s no way to describe hell. Nothing on earth can compare with it. No living person can really comprehend it. No madman in the wildest flights of insanity ever beheld the borders of hell. No man in delirium’s ever pictured a place so utterly terrible. No nightmare racing across a fevered mind ever produced a terror to match that of the mildest hell. No murder scene with splattered blood and mutilated bodies could ever suggest the revulsion that one glimpse of hell could suggest; and our Lord saw that...and He was moved...to reach out to people.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2		Beets, about 1/2 pound
1/2	t	Grated tangerine rind
6	c	Gourmet salad greens
1	c	Tangerine sections, about 3
		tangerines
1/4	c	Crumbled feta or blue
		cheese 1 ounce
1/4	c	Fresh tangerine juice
1/4	t	Black pepper
1	T	Fresh lemon juice
2	t	Extra-virgin olive oil
1/8	t	Salt
1/8	t	Dijon mustard

INSTRUCTIONS

Preheat oven to 425Â°. Leave root and 1 inch of stem on beets; scrub
with a brush. Place beets on a baking sheet lined with foil; bake at
425Â° for 45 minutes or until tender. Cool slightly. Peel beets; cut
each into 8 wedges. Combine rind, greens, tangerine sections, and  feta
in a large bowl. Combine tangerine juice, pepper, lemon juice,  oil,
salt, and mustard; stir well with a whisk. Pour over salad  mixture;
toss to combine. Place salad mixture on each of 4 plates;  top with
beets. Yield: 4 servings (serving size: 1 1/2 cups salad and  4 beet
wedges).  CALORIES 120 (32% from fat); FAT 4.2g (sat 1.4g, mono 2.lg,
poly  0.4g); PROTEIN 4.lg; CARB 18.6g; FIBER 3.3g; CHOL 6mg; IRON
1.7mg;  SODIUM 220mg; CALc 89mg  Scanned by Karen Sonnessa. Formatted
using MC Buster.  Posted to EAT-LF Digest by [email protected] on Dec
31, 1998,  converted by MM_Buster v2.0l.

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