| | | | 6 |  | large beets(about 2 pounds), scrubbed and stems removed | | | | | 6 | | navel oranges | | | | | 1 | | tablespoon red-wine vinegar | | | | | 1/2 | | teaspoon salt | | | | | 1/2 | | teaspoon freshly ground pepper | | | | | 1 1/2 | | tablespoons canola oil | | | | | 1 | | cup fresh flat-leaf parsleyleaves, coarsely chopped | | | | | 3 | | heads Bibb lettuce(1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips | | | | | 2 | | heads Belgian endive(about 1/2 pound), cut into 1/2 -inch pieces | | | | | 1/4 | | pound ricotta salataor feta cheese, crumbled | | | | | | Olive-oil cooking spray | | | | | 1. Heat oven to 450º. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette. | | | | | 2. Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice. | | | | | 3. Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; purée until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley. | | | | | 4. Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve. | | | | | | Per serving: 157 calories, 6 g fat, 8 mg cholesterol, 32 g carbohydrate, 321 mg soldium, 11 g protein, 3 g dietary fiber.
WW Points: 3
Cal: 157 ; Fat: 6 ; Fiber: 3 |
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