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Roasted Beets and Nectarine Salad

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By Betty Crocker Kitchens
Updated Jan 27, 2010
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For a side dish that’s both sweet and striking, this duo can’t be beat.

Roasted Beets and Nectarine Salad

  • Prep Time 10 min
  • Total 1 hr 45 min
  • Servings 4
  • Ingredients 10
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Ingredients

Salad

  • 4 medium beets (about 1 lb)
  • 4 cups mixed spring greens
  • 2 nectarines, sliced
  • 1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
  • 2 tablespoons walnuts, toasted*

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons finely chopped onion
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  • Step 
    1
    Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  • Step 
    2
    In small bowl, mix dressing ingredients with wire whisk.
  • Step 
    3
    In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.

Nutrition

240 Calories
16g Total Fat
6g Protein
19g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
280mg
12%
Potassium
590mg
17%
Total Carbohydrate
19g
6%
Dietary Fiber
5g
19%
Sugars
12g
Protein
6g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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