Tuesday, April 29, 2008

Mothers Day: Beet, Orange and Walnut Salad

I thought I might share another great idea for a mother's day brunch! Mom's everywhere will love this salad! The flavor combination may sound strange, but the acid in the orange will counteract the sweetness of the beets, while the walnuts give it a crunch!

Beet, Orange, and Walnut Salad
Grocery List:
1/4 cup orange juice
2 1/2 Tbsp olive oil
1 Tbsp lemon juice
1 1/2 tsp sugar
1/4 tsp each salt and pepper

2 bunches (1 3/4 lb) small beets, leaves and stems cut off, beets scrubbed
1/8 tsp each salt and pepper
2 navel oranges
1 small head green-leaf lettuce, leaves separated
1/4 cup walnuts, toasted and coarsely chopped



How to make it:
1. Dressing: Shake all ingredients in a covered jar; refrigerate.

2. Heat oven to 375°F. You’ll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil.

3. Roast 1 1/4 hr or until beets are tender. When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/4 cup of the dressing and the salt and pepper.

4. While beets roast, cut peel and pith from oranges; slice.

5. To serve: Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with remaining dressing; sprinkle with walnuts and chives.

Nutritional Information:
9g fat
4g fiber
3 WW points

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