Roasted Pork and Beet Salad | Midwest Living

Roasted Pork and Beet Salad

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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

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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

  1. In a medium saucepan, cook beets in a small amount of boiling water for 5 minutes; drain well.
  2. 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.
  3. 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.
  4. 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.
  5. 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, Polyunsaturated fat (g) 14, Niacin (mg) 5, sat. fat (g) 2, chol. (mg) 52, Riboflavin (mg) 0, Monosaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 1, carb. (g) 31, Fat, total (g) 23, cal. (kcal) 403, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 20, pro. (g) 22, vit. A (IU) 5680, vit. C (mg) 44, Thiamin (mg) 1, iron (mg) 4, calcium (mg) 116, Potassium (mg) 644, sodium (mg) 458, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 222

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