Roasted Pork and Beet Salad
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- Makes: 4 servings
- Yield: 10 cups salad, 3/4 cup dressing
- Prep
20 mins
- Cook
5 mins
- Roast
20 mins to 25 mins
- Stand
3 mins
Heart-healthy walnuts and lean pork tenderloin make this dinner salad as nutritious as it is colorful. You can pop a package of whole-grain take-and-bake rolls in the oven after you remove the pork. By the time you've assembled the salad, the rolls will be ready.
Ingredients
-
3
medium
beets, trimmed, peeled, and cut into 1-inch-thick wedges (about 12 ounces)
-
1/2
teaspoon
salt, divided
-
1/4
teaspoon
ground black pepper
-
1/4
teaspoon
ground allspice
-
1
12 -
16 -
ounce
pork tenderloin, trimmed of fat
-
2
teaspoons
walnut oil or olive oil
-
2
teaspoons
finely shredded orange zest
-
1/3
cup
orange juice
-
1/4
cup
walnut oil or olive oil
-
2
tablespoons
snipped fresh chives or finely chopped shallot
-
1
tablespoon
honey
-
2
teaspoons
horseradish mustard
-
6
cups
packaged fresh baby spinach or torn mixed salad greens
-
2
medium
apples, sliced
-
2
small
shallots, thinly sliced
-
1/4
cup
chopped, toasted walnuts
Directions
-
In a medium saucepan, cook beets in a small amount of boiling water for 5 minutes; drain well.
-
Line a shallow roasting pan with foil; set aside. Sprinkle 1/4 teaspoon salt, the pepper and allspice evenly over pork, rubbing in with your fingers. Place pork on one half of a foil-lined shallow roasting pan. Add beets to the other side of the pan. Drizzle beets with 2 teaspoons oil and sprinkle with 1/8 teaspoon of the remaining salt; toss beets to coat and spread evenly.
-
Roast, uncovered, in a 425 degrees oven for 20 to 25 minutes or until an instant-read thermometer inserted in center of pork tenderloin registers 145 degrees F and beets are tender. Cover tenderloin with foil; let rest for 3 minutes.
-
Meanwhile, for dressing, in a screw-top jar combine orange zest, orange juice, 1/4 cup oil, the chives, honey, mustard, and remaining 1/8 teaspoon salt; cover and shake well.
-
To serve, thinly slice pork crosswise. Divide spinach among four serving plates. Top with pork, beets, apples, shallots and walnuts. Drizzle dressing over salads.
Variation
- If you need to cut down on the prep time, omit the dressing ingredients and use 3/4 cup of purchased lower-calorie balsamic vinaigrette instead.
-
Nutrition Facts
(Roasted Pork and Beet Salad)
Servings Per Recipe 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 14, Folate (µg) 222, sugar (g) 20, Potassium (mg) 644, fiber (g) 7, sodium (mg) 458, vit. A (IU) 5680, iron (mg) 4, pro. (g) 22, calcium (mg) 116, Thiamin (mg) 1, vit. C (mg) 44, Fat, total (g) 23, cal. (kcal) 403, sat. fat (g) 2, chol. (mg) 52, Monounsaturated fat (g) 5, carb. (g) 31, Niacin (mg) 5, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 1
Links:
[1] http://my.midwestliving.com/common/register.jsp?regSource=4002&returnURL=http%3A//www.midwestliving.com/print/63681/
[2] http://images.meredith.com/bhg/images/recipe/p_RU214849.jpg
[3] http://my.midwestliving.com/common/register.jsp?regSource=4092&returnURL=http%3A//www.midwestliving.com/print/63681/