Courtesy of CanolaInfo
10Servings•15 Min.Prep Time•8 MIn.Cook Time•
原料：
Citrus Vinaigrette:
1/4 c. orange juice (60 mL)
2 Tbsp. grapefruit juice (30 mL)
1 Tbsp. fresh lemon juice (15 mL)
2 tsp. orange zest (10 mL)
2 tsp. lemon zest (10 mL)
2 tsp. honey (10 mL)
2 tsp. Dijon mustard (10 mL)
1/2 tsp. kosher salt (2 mL)
1 Tbsp. champagne vinegar (15 mL)
1/2 c. canola oil (250 mL)
-
Roasted Beet Salad:
15 oz. arugula, rinsed and patted dry (450 g)
6 beets, oven roasted, peeled, sliced intor strips
1/2 c. walnuts or pistachios, chopped (125 mL)
1/2 c. goat cheese (125 mL)
说明：
- In small saucepan, combine orange, grapefruit and lemon juices over medium heat. Simmer until mixture is reduced by half. Add zest and let steep until room temperature.
- Once cooled, add honey, Dijon mustard, salt and champagne vinegar. Using immersion blender, combine ingredients and then slowly add canola oil until mixture is emulsified.
- In large bowl, toss arugula, beets and nuts with enough vinaigrette to coat. Leftover vinaigrette can be stored in refrigerator and used within 2-3 days. Top with goat cheese and serve.
Yield: 10 servings. Serving size: 2 cups (500 mL) salad with 2 Tbsp (30 mL) vinaigrette.
- Recipe courtesy of CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 220 |
| Total Fat | 19g |
| Saturated Fat | 4g |
| Cholesterol | 0mg |
| Total Carbs | 9g |
| Fiber | 2g |
| Sugar | 7g |
| Protein | 5g |
| Sodium | 230mg |
| Potassium | 320mg |