Lunch

Roasted Beet and Orange Salad is for Lunch.

Roasted Beet and Orange Salad takes 20 minutes to prepare.

Roasted Beet and Orange Salad takes 50 minutes to cook.

Roasted Beet and Orange Salad makes 2 servings.

The ingredients for Roasted Beet and Orange Salad are:

Dressing:
1 Tbsp apple cider vinegar
1 Tbsp olive oil
1/2 tsp dry mustard
any juice from the orange that is in the bowl.

Salad:
2 roasted beets cooled
4 cups spinach, washed and dried
1 navel orange
1 oz goat cheese crumbled.
3 to 4 walnuts chopped.

Here is how you make Roasted Beet and Orange Salad:

pre-heat oven to 450. Wrap beets in tinfoil and roast in oven for 45 to 50 minutes until tender. Meanwhile peel orange and cut out each section over a bowl to catch the juice. reserve any juice for the dressing. Put orange sections in another bowl. Wash and dry the spinach. Make the dressing in the orange juice bowl by adding the apple cider vinegar, olive oil and dry mustard. Stir and set aside. When beets are cooked, remove from oven and run under cold water to cool. Remove skins and thinly slice beets into salad bowl. Add the spinach, orange sections, and crumble the goat cheese on top. Toss and serve in two bowls. Add 1/2 of the chopped walnuts to each bowl. Can be topped with chicken or shrimp (not included in calorie count) Serving Size: makes 2 large servingsNumber of Servings: 2Recipe submitted by SparkPeople user BUNNYSPAL.

The nutritional information for Roasted Beet and Orange Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.4

• Total Fat: 12.6 g
• Cholesterol: 6.5 mg
• Sodium: 163.5 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 6.0 g
• Protein: 7.1 g