Roasted-Beet-&-Mandarin-Orange-Salad
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Roasted Beet & Mandarin Orange Salad

If you’ve never roasted beets before, you’re in for a treat. This sweet, fruity salad is the perfect lunchtime dish.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 4 servings
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All You Need

  • 4 small beets
  • 1 tbsp (15 mL) plus 2 tsp (10 mL) olive oil, divided
  • 1/4 cup (125 mL) coarsely chopped walnuts, toasted
  • 1/2 tsp (2 mL) McCormick® Gourmet Coarse Grind Black Pepper
  • 4 cups (1 L) mixed greens
  • 1/2 cup (125 mL) mandarin orange sections, drained
  • 1/4 cup (50 mL) orange juice
  • 1 tbsp (15 mL) cider vinegar
  • 1 tsp (5 mL) McCormick® Gourmet Parsley Flakes
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (1 mL) McCormick® Gourmet Garlic Powder

Instructions

  1. Preheat oven to 375°F (190°C). Trim beets, leaving 1 in (2.5 cm) of stems and roots; wash. Place beets, 2 tsp (10 mL) of the oil and ¼ tsp (1 mL) of the pepper in large resealable plastic bag or bowl. Toss to coat beets. Place beets on shallow baking pan.

  2. Roast 40 to 45 minutes or until fork tender. Cool beets. Peel and cut into ½ in (1 cm) wedges.

  3. Mix orange juice, remaining 1 tbsp (15 mL) oil, vinegar, parsley, remaining ¼ tsp (1 mL) pepper, salt and garlic powder in small bowl with wire whisk until well blended.

  4. To serve, place 1 cup (250 mL) mixed greens on each of 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.

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