
Roasted Beet, Blood Orange and Mandarin Salad
User Reviews
5.0
33 reviews
Excellent

Roasted Beet, Blood Orange and Mandarin Salad
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This roasted beet, blood orange and mandarin salad is the perfect summer salad. It’s light, bright and topped with a citrus vinaigrette.
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Ingredients
- 4 cups baby spinach
- 4 beets
- 4 blood oranges
- 4 mandarins
- 1 shallot thinly sliced
- 4 tbsp pine nuts
Citrus Vinaigrette Dressing
- 1/2 cup olive oil
- 1/4 cup champagne vinegar
- 3 tbsp orange juice
- 2 tbsp lemon juice
- 1/4 tsp lemon zest
- salt and pepper
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Instructions
- Preheat the oven to 400 degrees fahrenheit.
- Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
- Divide the spinach between the plates. Peel the blood oranges and mandarins, slice and add to the spinach. Evenly divide and add the sliced beets, shallot and pine nuts to the salad.
- Combine all the ingredients of the dressing together and drizzle on the salad. Serve immediately.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
4g
(20%)
Sodium
92mg
(4%)
Potassium
709mg
(20%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
3495IU
(70%)
Vitamin C
52.6mg
(58%)
Calcium
81mg
(8%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
Calories | 415kcal | 21% |
Carbohydrates | 26g | 9% |
Protein | 4g | 8% |
Fat | 34g | 52% |
Saturated Fat | 4g | 20% |
Sodium | 92mg | 4% |
Potassium | 709mg | 15% |
Fiber | 5g | 20% |
Sugar | 18g | 36% |
Vitamin A | 3495IU | 70% |
Vitamin C | 52.6mg | 58% |
Calcium | 81mg | 8% |
Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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