Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Yield 6 servings

Ingredients

Salad

  • 1 lb beets about 5 medium
  • 6 cups mixed greens
  • 1/3 cup red onion thinly sliced
  • 2 navel oranges

Dressing

  • 1 tbsp canola oil
  • 1/2 tsp grated orange rind
  • 3 tbsp orange juice
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp liquid honey
  • 1 clove garlic small, grated
  • 1 tbsp poppy seeds

Instructions

  • Wash beets and wrap in foil.
  • Place in 200 C (400 F) oven for about 1 hour and 30 minutes or until knife slides easily into beets.
  • Let stand until cool enough to handle.
  • Remove skin and slice thinly; set aside.
  • Spread greens onto platter and sprinkle with red onions then top with beets.
  • With a chef’s knife and using sawing motion cut skin and white pith from oranges and cut between membranes to make segments.
  • Sprinkle over top of greens; set aside.
  • Orange poppy seed dressing: In small bowl, whisk together oil, orange rind and juice, vinegar, mustard, honey, garlic and poppy seeds. (Grating rather than crushing the garlic gives it smoother texture.)
  • Drizzle over salad mixture and serve.
Nutrition Facts
Orange poppy seed dressing with crisp greens and roasted beets
Amount per Serving
Calories
95
% Daily Value*
Fat
 
4
g
6
%
Sodium
 
89
mg
4
%
Potassium
 
473
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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