Colin's Roasted Ginger-Beet Salad

Fat.Freedom's picture

Jun. 23, 2009


Beet 1 Pound (2 Large Beets)
Ginger slices 4 (Each The Size Of A Quarter)
Green leaf lettuce 8
White flowering kale 2 Ounce
Navel orange 1 Pound , peeled and cut into segments
Trimmed chopped scallions 2 Tablespoon , trimmed (About 2 Scallions)
Freshly squeezed orange juice 2 Tablespoon
Freshly grated ginger 1/4 Teaspoon , grated
Pepper white 1 Dash
Light corn syrup 1/4 Teaspoon


Preheat the oven to 350 degrees.

Wrap the beets and sliced ginger securely in a double thickness of aluminum foil.

Roast in the oven for 1 1/2 hours.

Remove the beets and turn up the oven to preheat the broiler (if you will be broiling rather than grilling the beets).

Open the foil and allow the beets to cool for 10 minutes.

Discard the ginger, peel the beets, and cut them into 14 inch slices.

Grill or broil the beet slices for about 3 minutes per side, until browned.

Place 2 lettuce leaves in the upper left quarter of each salad plate.

Place 2 medium-sized kale leaves in the upper right quarter.

Overlap 3 roasted beet slices and 4 orange segments on the bottom half of the plate, sprinkling 1/2 tablespoon of scallion on top.

For the dressing, whisk together the ingredients in a small bowl and spoon the dressing evenly over the entire salad.

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 256Calories from Fat 15

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 349 mg14.54%

Total Carbohydrates 54 g18%

Dietary Fiber 17 g68%

Sugars 25 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet