| 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 425°. Leave root and 1 inch of stem on beets; scrub
with a brush. Place beets on a baking sheet lined with foil; bake at
425° 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 aml@skypoint.com on Dec
31, 1998, converted by MM_Buster v2.0l.
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