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Greens and Roasted Beets

Total Time

Prep: 15 min. Bake: 1 hour + cooling


4 servings

A refreshing from-scratch dressing is the ideal topping to this colorful salad with bright beets, mixed greens and mandarin oranges. The dish from our Test Kitchen would be a dressy accompaniment to a special event's menu.


  • 2 whole fresh beets
  • Cooking spray
  • 2 tablespoons cider vinegar
  • 2 teaspoons orange juice concentrate
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 5 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 3 cups torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained


  1. Preheat oven to 350°. Scrub beets and trim tops to 1 in. Spritz beets with cooking spray; place in an ungreased 8-in. square baking dish. Bake, covered, 60-70 minutes or until tender. Cool.
  2. In a small bowl, whisk vinegar, orange juice concentrate, mustard, thyme and pepper. Gradually whisk in canola and sesame oils until blended.
  3. Peel beets and cut into 1/2-in. cubes. In a large bowl, combine greens, mandarin oranges and beets. Just before serving, drizzle with dressing and toss to coat.

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