This salad recipe comes from the newly release cookbook “Farmers’ Market: Favorite Recipes,” written by Diane Whitten of Cornell Cooperative Extension.
6 medium beets* (2 inches across) or 4 large beets (3 inches across)
1 small onion*
6 cups mixed greens*
¼ cup olive oil
1 tablespoon Dijon mustard
¼ cup orange juice
1 teaspoon sugar
1 tablespoon red wine vinegar
1 tablespoon fresh minced rosemary
Preheat oven to 400 degrees. To roast beets trim both stem and root ends, but do not peel. Wrap beets individually in aluminum foil and place directly on oven rack. Roast until tender when pierced with a fork (about 1 hour for medium beets, 1 hour 30 minutes for large beets).
Run beets under cold water. When beets are cool the skin will slip off. Cut beets into bite size pieces. (You may want to wear rubber gloves when doing this to keep your hands from turning beet red.) While beets are roasting, slice onion through root end into thin wedges.
Toss onion with greens. Combine remaining ingredients for the dressing. Add beets to greens and drizzle on Dijon dressing.
Makes 6 servings.
Per Serving: 140 calories; 10 g fat (1.5 g sat); 0 mg cholesterol;
13 g carbohydrate; 2 g protein; 4 g fiber; 110 mg sodium.
Nutrition Bonus: Vitamin A (30% daily value) Vitamin C (25% dv).
