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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)
----------------------------------------------
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


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