2 beets (about 1\/2 lb.)
\n1\/2 tsp. grated tangerine rind
\n6 C. gourmet salad greens
\n1 C. tangerine sections (about 3 tangerines)
\n1\/4 C. (1 oz.) crumbled feta or blue cheese
\n1\/4 C. fresh tangerine juice
\n1\/4 tsp. black pepper
\n1 T. fresh lemon juice
\n2 tsp. extra-virgin olive oil
\n1\/8 tsp. salt
\n1\/8 tsp. Dijon mustard<\/p>\n
Preheat oven to 425\u00b0. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425\u00b0 for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/2 C. salad and 4 beet wedges<\/p>\n
Calories: 120
\nFat: 4.2g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 beets (about 1\/2 lb.) 1\/2 tsp. grated tangerine rind 6 C. gourmet salad greens 1 C. tangerine sections (about 3 tangerines) 1\/4 C. (1 oz.) crumbled feta or blue cheese 1\/4 C. fresh tangerine juice 1\/4 tsp. black pepper 1 T. fresh lemon juice 2 tsp. extra-virgin olive oil 1\/8 tsp. salt 1\/8 tsp. Dijon mustard Preheat oven to 425\u00b0. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet…<\/p>\n