Ingredients
4
medium beets (about 1 lb), stems trimmed to 1 inch
2
tablespoons apricot all-fruit spread
1
tablespoon white balsamic vinegar
1
tablespoon olive oil
2
tablespoons chopped fresh chives or thinly sliced green onion tops
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
medium navel oranges
4
cups mixed bitter salad greens, such as arugula, watercress, endive and escarole
Preparation
Heat oven to 400°F. Coat 9-inch square pan with cooking spray.
Place beets in baking pan; cover tightly with foil. Roast beets 1 hour or until very tender. Uncover; let beets stand until cool enough to handle.
Meanwhile, in large bowl, whisk together the spread, vinegar, oil, chives, salt and pepper.
Slip skins off beets; discard skins. Chop beets. Cut off the peel and white pith from oranges. Section oranges into bowl with the dressing. Add beets and toss to coat well. Let stand at least 15 minutes to allow flavors to blend.
Just before serving, arrange greens on a serving plate. Top with beet mixture.
