Salad - Beet, Orange & Walnut Salad

From Woman's Day

Salad - Beet, Orange & Walnut Salad
Salad - Beet, Orange & Walnut Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup orange juice

  • 2 1/2

    T olive oil

  • 1

    T lemon juice

  • 1 1/2

    t sugar

  • 1/4

    t each salt and pepper

  • Salad:

  • 2

    bunches (1 1/4#) small beets, leaves and stems cut off, beets scrubbed

  • 1/4

    t each salt and pepper

  • 2

    navel oranges

  • 1

    small head green-leaf lettuce, leaves separated

  • 1/4

    cup walnuts, toasted and coarsely chopped

Directions

Dressing: Shake all ingredients in a covered jar; refrigerate. Heat oven to 375 degrees. You'll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil. Roast 1 1/4 hour 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. While beets roast; cut peel and pith from oranges; slice. 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.

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