Title: Field Salad with Tangerines, Roasted Beets, And Feta
Categories: None
Yield: 1 servings

2 Beets; (about 1/2 pound)
1/2 ts Grated tangerine rind
6 c Gourmet salad greens
1 c Tangerine sections; (about 3
-tangerines)
1/4 c Crumbled feta or blue
-cheese; (1 ounce)
1/4 c Fresh tangerine juice
1/4 ts Black pepper
1 tb Fresh lemon juice
2 ts Extra-virgin olive oil
1/8 ts Salt
1/8 ts Dijon mustard

1. Preheat oven to 425°.

2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets
on a baking sheet lined with foil; bake at 425° for 45 minutes or until
tender. Cool slightly. Peel beets; cut each into 8 wedges.

3. Combine rind, greens, tangerine sections, and feta in a large bowl.
Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir
well with a whisk. Pour over salad mixture; toss to combine. Place salad
mixture on each of 4 plates; top with beets. Yield: 4 servings (serving
size: 1 1/2 cups salad and 4 beet wedges).

CALORIES 120 (32% from fat); FAT 4.2g (sat 1.4g, mono 2.lg, poly 0.4g);
PROTEIN 4.lg; CARB 18.6g; FIBER 3.3g; CHOL 6mg; IRON 1.7mg; SODIUM 220mg;
CALc 89mg

Scanned by Karen Sonnessa. Formatted using MC Buster.

Posted to EAT-LF Digest by aml@skypoint.com on Dec 31, 1998, converted by
MM_Buster v2.0l.