Greens & Beets with Orange Poppy Seed Dressing

Ingredients

• 6 cups mixed greensNutrition
• 1 tsp minced garlicNutrition
• 1 tsp Dijon mustardNutrition
• 1/2 tbsp honeyNutrition
• 2 tbsps white vinegarNutrition
• 1/3 cup sliced red onionNutrition
• 1 tbsp poppy seedsNutrition
• 1 tbsp canola oilNutrition
• 2 navel orangesNutrition
• 1/2 tsp grated orange rindNutrition
• 16 oz beetsNutrition
• 3 tbsps orange juiceNutrition

Directions

1. 1Wash beets and wrap in foil. Place in 400 °F (200 °C) oven for about 1 hour and 30 minutes or until knife slides easily into beets.
2. 2Let stand until cool enough to handle. Remove skin and slice thinly; set aside.
3. 3Spread greens onto platter and sprinkle with red onions then top with beets.
4. 4With a chef’s knife and using a sawing motion cut skin and white pith from oranges and cut between membranes to make segments.
5. 5Sprinkle over top of greens; set aside.
6. 6For the orange poppy seed dressing; in a small bowl, whisk together oil, orange rind and juice, vinegar, mustard, honey, garlic and poppy seeds. (Grating rather than crushing the garlic gives it smoother texture.)
7. 7Drizzle over salad mixture and serve.
8. 8Note: based on a recipe from the Heart and Stroke Foundation 2011.

Nutrition per serving

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