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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Winter Salad with Roasted Beets and Citrus Reduction Salad

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe adapted from myrecipes.com

Ingredients

  • 4 medium beets
  • Cooking spray
  • ¾ cup fresh orange juice (about 4 oranges)
  • ½ teaspoon sugar
  • 1 tablespoon minced shallots
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 4 cups torn Boston lettuce
  • 2 cups trimmed watercress
  • 2 cups torn radicchio
  • ½ cup (2 ounces) crumbled goat cheese

Directions

  1. Preheat oven to 400º.
  2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400º for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into ½-inch thick wedges.
  3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, ½ teaspoon salt and ¼ teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
  4. Combine lettuce, watercress and radicchio. Sprinkle lettuce mixture with remaining ¼ teaspoon salt and ¼ teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.

Yield: 8 servings

Nutritional Information Per Serving
  • Calories: 127
  • Fat: 9.1 g.
  • Sat. Fat: 2.4 g.
  • Sodium: 253 mg
  • Carbs: 8.2 g.
  • Fiber: 1.7 g.
  • Protein: 3.1 g.