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| 2 | Beets; (about 1/2 pound) |
| 1/2 Teelöffel | Grated tangerine rind |
| 6 Tasse | Gourmet salad greens |
| 1 Tasse | Tangerine sections; (about 3 tangerines) |
| 1/4 Tasse | Crumbled feta or blue cheese; (1 ounce) |
| 1/4 Tasse | Fresh tangerine juice |
| 1/4 Teelöffel | black pepper |
| 1 Esslöffel | lemon juice fresh |
| 2 Teelöffel | olive oil extra virgin |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | dijon mustard |
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1. Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.
3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges).
Calories 120 (32% from fat); Fat 4.2g (sat 1.4g, mono 2.lg, poly 0.4g); Protein 4.lg; Carb 18.6g; Fiber 3.3g; Chol 6mg; Iron 1.7mg; Sodium 220mg; CAlc 89mg
Scanned by Karen Sonnessa. Formatted using Mc Buster.
MM_Buster v2.0l.
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