I am just in love with all of the healthy meals that Paulette Lambert, R.D. made for us at the DOLE Summit. I felt so spoiled having all of these incredible meals prepared for me during my trip. I pretty much died and went to rabbit food heaven! I learned so many creative healthy ways to use DOLE packaged foods that I never would’ve thought of before! If only I could have Paulette in my kitchen every day! Le sigh.
I am definitely a texture person, and this salad was filled with the perfect combination of textures from chewy quinoa to juicy mandarin oranges and crisp lettuce. I loved the addition of quinoa because it makes the salad extra filling and satiating. Plus, it’s Rabbit Food Pyramid approved! I’ve broken it down for you at the end of the post!
This salad would be just delightful for a weekend brunch with a Pineapple Apricot Bellini!
Oh yes, I have a recipe for that too!
Beet and Mandarin Orange Salad
Recipe By: Paulette Lambert, R.D., CDE
Calories per serving: 95
4 large beets, rinsed and trimmed
2 heads of frisee lettuce, outer leaves removed (or baby greens)
1/2 red onion, thinly sliced
1 cup DOLE Mandarin oranges, drained
1/4 cup DOLE golden raisins
1/4 cup kalamata olives, pitted and halved
1 cup cooked tri-colored OR red quinoa
2 ounces goat cheese, crumbled
1 1/2 Tablespoons grape seed oil
1 Tablespoon water
1 teaspoon orange flower water
1 1/2 Tablespoon red wine vinegar
3 Tablespoons parsley, chopped
Sea salt and freshly ground black pepper
Preheat oven to 400 F. Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside. In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa. In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper. To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.
The Rabbit Food Pyramid Breakdown
Produce: frisee, beets, red onion, mandarin oranges, golden raisins
Whole Grain: quinoa
Protein: goat cheese
Plant Based Fat: olives and grape seed oil from vinaigrette
Free Extras: orange flower water, red wine vinegar, parsley , salt & pepper
Brunch it up, take a walk on the wild side and pair this with Pineapple Apricot Bellinis!
Pineapple Apricot Bellinis
1 cup sparkling white wine or sparkling cider
1/2 cup DOLE Pineapple Juice
1/2 cup apricot nectar
Combine sparkling wine, pineapple juice, and apricot nectar in a pitcher. Stir with a spoor; pour into champagne flutes. Garnish with apricot or pineapple wedges, if desired.
Please drink responsibly!
DanicaApril 4, 2014 at 9:09 am (9 years ago)
I just wanted to say that this sounds/looks wonderful! But I have a question I was hoping you could help with. I have 0 access to goat cheese where I live – I have looked for it in every grocery store within 30 miles and had no luck. So my question is what kind of cheese would you trade it with? Feta? Blue cheese? Or is it’s taste so distinctive that nothing else could replace it? This is something I’ve been trying to figure out for a long time and I thought you might have an answer for me! 🙂
Jojo @ RunFastEatLotsApril 4, 2014 at 11:41 am (9 years ago)
Beets are so delicious in salads. They are especially good when roasted; they get so sweet!