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Ingredients
| orange peel: 1 tsp |
| orange juice: 1/4 cup |
| red wine vinegar: 1 Tbl |
| garlic: 4 cloves |
| onions: 1 |
| ground cinnamon: 1 tsp |
| sea salt: 1/2 tsp |
| paprika: 1/4 cup |
| olive oil: 1/2 cup |
| beets: 1/2 cup |
| red leaf lettuce: 1 head |
| oranges: 1 |
| cranberries (chopped): 1 cup |
Roasted beets and greens with spicy orange vinaigrette
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.
2. In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.
*Roasted Beets: Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad