Preheat oven to 400 degrees. Line a baking sheet with foil. Peel beets and remove tops; cut beets into wedges. Place beets on prepared baking sheet and drizzle with 2 tablespoons oil. Roast for 20 to 25 minutes or until tender. Cool.
Go big with beets! They aid in blood flow which help give oxygen to your body during a tough workout.
Servings and Ingredients
|1 lbs. golden beets, washed|
|1 lbs. red beets, washed|
|2 tbsp. plus 1/2 c. Gustare Vita olive oil, divided|
|3 large shallots, finely chopped and divided|
|12 medium sea scallops, trimmed|
|2 tbsp. Hy-Vee Select white wine vinegar|
|1 tbsp. orange zest|
|3 tbsp. fresh orange juice|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|4 oz. Hy-Vee goat cheese, crumbled|
|1 cara cara orange, peeled and cut crosswise into 1/2-inch slices|
|1 blood orange, peeled and cut crosswise into 1/2-inch slices|
|1 tangerine, peeled and cut crosswise into 1/2-inch slices|
|1 c. Hy-Vee spring salad mix|
|¼ c. fennel fronds|
|2 tbsp. Hy-Vee pine nuts, toasted|
Things To Grab
- Large baking sheet
- Aluminum foil
- Large skillet
- Slotted spoon
- Paper towels
- Small bowl
- Serving plates
Meanwhile, peel 2 shallots; cut into thin slices. Heat 1/4 cup oil in a large skillet over medium-high heat. Cook shallots in hot oil for 5 minutes or until golden brown and crispy. Remove with a slotted spoon; place on paper towels to drain.
Add scallops to same skillet. Cook for 3 to 4 minutes per side or until golden brown; remove from heat and keep warm.
Whisk together vinegar, orange zest and juice, remaining shallot, salt, and pepper to make vinaigrette. Slowly whisk in remaining 1/4 cup oil.
Arrange roasted beets, cheese, and orange slices on four serving plates. Top with scallops, spring mix, fennel fronds, fried shallots, and pine nuts. Serve with orange vinaigrette.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 20mg
- Sodium: 320mg
- Total Carbohydrates: 31g
- Protein: 13g