Baby Beet and Orange Salad with Pomegranate Dressing - dummies

Baby Beet and Orange Salad with Pomegranate Dressing

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

This is a gorgeous salad that you first eat with your eyes: Ruby red beets, fresh orange sections, and blackberries contrast neatly with fresh salad greens. It’s a recipe made for flat-belly dieters!

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 4 servings

Pomegranate Dressing (see the following recipe)

3 medium beets, peeled and cubed

1/8 teaspoon kosher salt

Pinch of pepper

1 tablespoon olive oil

8 cups baby greens spring mix

1 cup blackberries

2 navel oranges, sectioned

1/2 cup pistachios, chopped, for topping

1/2 cup blue cheese, for topping

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

  2. In a large bowl, mix the beets with the salt, pepper, and olive oil, and roast in the oven for 25 minutes. While the beets are roasting, make the dressing (see the following recipe).

  3. After the beets are done roasting, remove them from the oven and place them in a large bowl. Pour the dressing into the bowl with the beets and mix to coat well.

  4. Divide the spring mix among four plates.

  5. Top each salad evenly with blackberries, orange sections, and beets. Sprinkle the pistachios and blue cheese on top.

Pomegranate Dressing

1/4 cup cucumber, cubed with peel

1/4 cup parsley

1 tablespoon red wine vinegar

1/4 cup pomegranate juice

1/4 cup extra-virgin olive oil

1 tablespoon agave nectar

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

3 tablespoons plain nonfat Greek yogurt

1 teaspoon orange zest

In a food processor or blender, add all the ingredients and blend until smooth. Set aside.

Per serving: Calories 433 (From Fat 269); Fat 30g (Saturated 6g); Cholesterol 13mg; Sodium 507mg; Carbohydrate 35g (Dietary Fiber 10g); Protein 12g.