Orange Beet Salad
1 medium red beet
3 cups romaine lettuce
1 can (11 oz) mandarin oranges, drained with liquid reserved*
1/4 cup red onion, thinly sliced
3 tbsp chopped pecans
3 tbsp feta cheese
Preheat the oven to 400℉.
Cut greens off beet, leaving 1” of stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from oven and cool. Peel beet and cut into cubes.
Divide lettuce into 3 servings. Top with equal amounts beet, orange sections, onion, pecans and feta. Toss each salad with 2 tbsp dressing.
*Use reserved liquid to make orange vinaigrette dressing
3 servings, 330 calories per serving, including dressing
Hack: Feel free to substitute any salad greens you have on hand or use fresh baby spinach.
Hack: Only assemble the salad(s) you intend to eat immediately. The rest of the ingredients can be stored in the refrigerator for up to 5 days and assembled when ready to eat.
Hack: To keep lettuce romaine lettuce fresh longer, separate leave and wash. Dry in salad spinner or with paper towels. Place lettuce leaves in sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.