You can serve this delicious and healthy salad as a side dish with a grilled steak or broiled chicken breasts; or serve a selection of vegetarian salads for a wonderful brunch.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 1 lb. green beans
- 16 oz. can sliced beets, drained and sliced
- 3 Tbsp. orange juice
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 2 garlic cloves, minced
- 2 tsp. bottled roasted minced garlic
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1 cup garlic croutons
- 1/2 cup grated Parmesan cheese
- 10 oz. pkg. mixed salad greens
Preparation:
Trim the ends off the green beans and rinse. In large saucepan, cook green beans in lightly salted boiling water to cover until tender, about 12 minutes. Add beets and cook for 3 minutes longer or until heated through. Drain and keep warm.
Meanwhile, in screw top jar combine orange juice, oil, vinegar, fresh minced garlic, bottled roasted garlic, salt, and pepper. Cover and shake well. Pour over warm beans and beets. Divide salad greens among four plates and top with the warm beet mixture. Sprinkle croutons on top. Serves 4-6
