Roasted Beet Salad With Mandarin Oranges And Frisee

O blessed Jesus, Your love is wonderful! It is the admiration, joy and song of glorified saints. The experimental sense of Your love on earth sweetens the bitterness of life and disarms death of all its terrors! It was love which moved You to bow the heavens, to come down and sojourn on earth, to humble Yourself, to take on You the form of a servant, and become obedient onto death, even the death of the cross! You pitied me in my lost estate. You sought and found me when I sought You not. You spoke peace to me in the day of my distress, when the clouds of guilt and darkness hung heavy on my soul and I was brought to the borders of despair. You have borne with all my weakness, corrected my mistakes, restored me from my wanderings, and healed my backslidings. May Your lovingkindness be ever before my eyes to induce me to walk in Your truth. May Your love be the daily theme of my meditations, and the constant joy of my heart!

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables	Sami	Beets, Fruit, Salads, Vegetables	8	Servings

INGREDIENTS

1/4	c	Diced shallots
1/4	c	Balsamic vinegar
1/4	c	Blood orange OR tangerine
		juice
1	t	Dijon mustard
1/2	c	Olive oil
		Salt and pepper, to taste
8		Mixed beets, such as gold
		red chiogga both
		full-sized and baby
4		Mandarin oranges, or other
		seasonal tangerines
4		Blood oranges
6		Heads frisee, a bitter
		lettuce
1/2		Mint leaves, cut into
		ribbon/chiffonade

INSTRUCTIONS

DRESSING : Place shallots in a small bowl with vinegar, juice,
mustard, salt and pepper. Let stand for 10-15 minutes.  If using a
blender, strain out the shallots, place remaining mixture  in blender,
turn on low and slowly drizzle oil in to emulsify. Add the  shallots
back into the mixture and reserve.  If making dressing by hand, whisk
oil in slowly until all is  emulsified. (Dressing will separate more
easily if blended by hand).  SALAD : Lightly oil beets, season with
salt and pepper and roast  (separate by size). Baby beets will take
15-20 minutes at 350  degrees; bigger beets will take 30-40 minutes.
When tender allow to  cool and peel by rubbing with a towel. Cut into
bite-size pieces.  Section tangerines and oranges. Clean frisee (white
or "blanched"  part is what you want to use) and place in a bowl. Dress
cleaned  frisee with 2-3 tablespoons of vinaigrette and divide between
6 to 8  plates. Top with roasted beets, sprinkle with sectioned
tangerines  and oranges, drizzle with a tiny bit more vinaigrette and
shower with  sliced mint leaves.  Allow one beet per serving.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic:
Beets  Notes: From http://www.sfgate.com/eguide/food/recipes/kron/
Recipe by: KRON-TV Ch4, San Francisco, 1996  Posted to MC-Recipe Digest
by KitPATh <phannema@wizard.ucr.edu> on  Apr 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 200 Calories From Fat: 121 Total Fat: 13.7g Cholesterol: 0mg Sodium: 16.5mg Potassium: 302.9mg Carbohydrates: 19.8g Fiber: 2.8g Sugar: 7g Protein: 1.6g