| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg08 |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Beets; (about 3/4 pound), |
|
|
; trimmed |
| 1/4 |
c |
Orange juice; divided |
| 2 |
tb |
Lime juice; divided |
| 1/4 |
ts |
Black pepper; divided |
| 1 |
tb |
Honey mustard |
| 2 |
ts |
Olive oil |
| 1/8 |
ts |
Salt |
| 6 |
c |
Gourmet salad greens |
| 1 |
c |
Diced peeled ripe mango; (about 1/2 pound) |
INSTRUCTIONS
1. Preheat oven to 425..
2. 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.
3. 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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