Baby Spinach And Roasted Beet Salad

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* Exported from MasterCook *

 

Baby Spinach And Roasted Beet Salad

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 large beets -- trimmed and washed

salt -- to taste

freshly ground pepper -- to taste

2 tablespoons raspberry balsamic vinegar

1 teaspoon dijon mustard

4 tablespoons extra-virgin olive oil

1/4 cup chopped green onions

1/4 cup slivered fresh mint leaves

4 cups baby spinach

1 cup orange segments -- cut into 1 " pieces

1/2 cup fresh raspberries

 

Preheat oven to 350F. In a roasting pan, combine beets, salt and pepper,

cover with foil and bake until tender, about 1 hour. Let cool, slip off

skins and cut beets into 1/4 " wide strips.

 

In a bowl, whisk together vinegar and mustard. In a slow, steady stream,

add olive oil, whisking constantly until blended. In another bowl, combine

beets, half the vinaigrette, salt and pepper, onions and half the mint.

Toss to coat and let stand about 30 minutes.

 

In a large salad bowl, combine spinach, remaining vinaigrette, beet

mixture, oranges and remaining mint; toss to mix. Divide salad among 4

individual bowls and garnish with raspberries.

 

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Per Serving (excluding unknown items): 148 Calories; 14g Fat (81.0%

calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0