Roasted Beet Salad with Oranges

Prep Time: 30 minutes
Cook Time: 1 1/4 hours
Serves: 6
Ingredients:
  • 2 medium beets (2 to 2 1/2 inches in diameter)
  • 2 oranges
  • 1/3 cup balsalmic vinegrette salad dressing
  • 10 cups baby spinach leaves or arugula
  • 2/3 cup shallot slivers
  • Parmigiano-Reggiano shavings
Cooking Directions:
  1. Preheat oven to 350° F.* Trim stems and roots from beets, leaving 1 inch of the stems and 1/2 inch of the roots intact. Scrub beets well. Wrap tightly in foil; place on baking sheet. Roast 1 1/4 hours in oven or until tender. Cool. Remove skins; discard stems and roots. Slice beets into 1/4-inch-thick half-moons.
  2. Grate 1 1/2 teaspoons peel from oranges; set aside. Cut remaining peel and remove from oranges. Working over bowl to catch juices, cut fruit between inner membranes to remove orange segments. Stir 1 1/2 teaspoons each of peel and juice into vinaigrette.
  3. For salad, combine spinach, orange sections, and shallot. Drizzle with vinaigrette; toss until evenly coated. Transfer to individual plates. Tuck beets between leaves. Garnish with Parmigiano-Reggiano. Serve with Swift Premium Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
  4. * To roast beets in oven alongside pork roast, place foil-wrapped beet in a separate small shallow pan next to the roast.
Recipe Nutrition Overview
Per Serving
Calories
76
Total fat
1g
Saturated fat
0g
Cholesterol
0mg
Sodium
257mg
Carbohydrate
17g
Fiber
5g
Protein
4g
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