Roasted Beet Salad with Oranges, Apple and Delicata

Today my friend Suzanne, who also happens to be a co-worker AND belongs to my CSA, brought me in a sample of a roasted beet salad.   A little while later I got an email that she was dipping her green apple in the left over dressing of the salad she had brought for herself and that the color was really interesting.  I took a look, and to my surprise, it was almost hypercolor!

It only took the one taste and I knew exactly what I'd be making when I got home.  I took my farm share veggie photographs, and began roasting my beets and delicata.  While they roasted I chopped and blanched the greens, chopped the onion, and fruit and whisked the dressing.  It sounds like a lot of prep work but it is well worth it.

Just look at this!

If color = nutrition then this has to be one of the tastiest healthy salads I've ever had.  I had to stop myself from eating half of it before I measured out the servings and took the salad photo.

(Recipe to follow below.)

Delicata Squash

Beets 

A variety of spinach 

Spring mix 

Cabbage 

  

 Bok choy, Daikon, Green Onion

Cilantro and Broccoli 

  And the grand finale!

Roasted Beet Salad with Oranges, Apple and Delicata

Printable Recipe

5 Servings

**4 WW Pts Plus

Altered slightly from Epicurious

Ingredients

4 small beets with beet greens attached
1 small delicata squash
3 large oranges
1 green apple
1 small sweet onion, cut through root end into thin wedges
1/4 cup red wine vinegar
1/8 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon grated orange peel
Coarse sea salt and fresh ground pepper, to taste


Directions

1. Preheat oven to 400°F.   Cut beet tops off, chop leaves and discard stems.  Wrap each beet in foil and slice delicata squash into rings.  Spray a small baking sheet with cooking spray and place squash rings and wrapped beets on baking sheet.  Bake beets and squash for 45 minutes, remove squash and bake beets an additional 15 minutes, remove from oven, cool, peel and slice into wedges.  Cut squash into cubes and remove seeds.  Add both beets and squash into a medium bowl.

2. Heat a medium stock pot filled about 2/3 the way with water to a boil.  Blanch beet greens for 1 to 2 minutes, rinse greens with cold water and squeeze to remove excess water. Add to bowl with beets and squash.

3. Slice off outer peel of orange and cut each section away from the membrane.  Add orange sections to bowl with beets.  Slice apple into wedges, add to bowl; slice onion lengthwise in half, the slice thinly lengthwise and add to bowl.

4. Mix orange peel, vinegar, garlic, olive oil, salt and pepper, to taste.  Pour over beet mixture.



Nutrition Facts
About 5 1-cup Servings
***4 WW Pts Plus
Amount Per Serving

Calories 156.2
Total Fat 5.8 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 4.0 g
Cholesterol 0.0 mg
Sodium 122.1 mg
Potassium 596.5 mg
Total Carbohydrate 26.3 g
Dietary Fiber 6.6 g
Sugars 13.6 g
Protein 2.9 g


Vitamin A 43.9 %
Vitamin B-12 0.0 %
Vitamin B-6 8.5 %
Vitamin C 105.7 %
Vitamin D 0.0 %
Vitamin E 7.5 %
Calcium 13.5 %
Copper 8.0 %
Folate 22.9 %
Iron 7.3 %
Magnesium 11.0 %
Manganese 18.5 %
Niacin 2.9 %
Pantothenic Acid 4.2 %
Phosphorus 5.6 %
Riboflavin 6.9 %
Selenium 2.0 %
Thiamin 9.2 %
Zinc 2.7 %