Lunch

Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad is for Lunch.

Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad takes 60 minutes to prepare.

Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad takes 45 minutes to cook.

Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad makes 2 servings.

The ingredients for Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad are:

1 large Red Beet
1 Navel Orange
1 tbsp Apple Cider Vinegar
1 tbsp Extra Virgin Olive Oil
Sea Salt and Pepper to Taste
4 c Baby Spinach and Arugula Mix Salad
1 ounce of Goat Feta or Goat Cheese
3-4 Chopped Walnuts

Here is how you make Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad:

Preheat oven to 450. Wrap the beet in foil and bake until tender when poked with a fork (approximately 45 to 50 minutes) Once cooled, wear gloves to avoid staining your hands, peel the beet and slice into wedges. *NOTE to save time use canned red beets. while beet is cooking prepare the orange by cutting off the ends of the fruit and peeling away the rind and white pith. Over a bowl, slice the membrane keeping the segments, place them in a separate bowl. reserving the juice to add to the dressing.Mix the vinegar, oil, mustard and orange juice in a bowl, add sea salt and pepper to taste. Toss with the baby spinach and arugula. Divide between two plates, topping with half the beets feta, orange wedges and walnuts. Top off with hard boiled egg whitesServing Size: 2Number of Servings: 2Recipe submitted by SparkPeople user STORMIE62.

The nutritional information for Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 310.8

• Total Fat: 20.0 g
• Cholesterol: 0.0 mg
• Sodium: 298.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 5.6 g
• Protein: 14.4 g

The dietary needs meet for Roasted Beet, Orange, Walnut and Baby Spinach\Arugula Salad is Low Carb