Roasted Beets and Nectarine Salad

For a side dish that’s both sweet and striking, this duo can’t be beat.

  • prep time 10 min
  • total time 1 hr 45 min
  • ingredients 10
  • servings 4

Ingredients

Salad

4
medium beets (about 1 lb)
4
cups mixed spring greens
2
nectarines, sliced
1/4
cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2
tablespoons walnuts, toasted*

Dressing

3
tablespoons extra-virgin olive oil
2
tablespoons orange juice
2
tablespoons finely chopped onion
1
teaspoon Dijon mustard
1/4
teaspoon salt
  • 1 Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  • 2 In small bowl, mix dressing ingredients with wire whisk.
  • 3 In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    280mg
    280%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    5g
    5%
      Sugars
    12g
    12%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    35%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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