Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 cup walnut halves |
2 tablespoons butter, melted |
3 tablespoons sugar |
6 large fresh beets with tops |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 oranges, peeled and sectioned |
orange vinaigrette |
5 cups mixed salad greens, torn |
Directions:
1. Combine first 3 ingredients; place in a single layer on a baking sheet.
2. Bake at 275° for 40 to 45 minutes, stirring every 15 minutes. Cool and set aside.
3. Cut tops from beets; slice tops, and set aside. Peel beets, and cut into wedges.
4. Toss together beet wedges, olive oil, salt, and pepper; place in a 15- x 10-inch jellyroll pan.
5. Bake at 400°, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette.
6. Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts.
|
|