| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 2 |
|
Beets; (about 1/2 pound) |
| 1/2 |
ts |
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 |
ts |
Black pepper |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Extra-virgin olive oil |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Dijon mustard |
INSTRUCTIONS
1. Preheat oven to 425°.
2. 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.
3. 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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