*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 375 degrees F. Trim beets, leaving 1 inch of stems and roots; wash. Place beets, 2 teaspoons olive oil, and 1/4 teaspoon black pepper in a self-closing plastic bag. Toss to coat beets. Place beets on a shallow baking pan; roast 40-45 minutes, or until fork tender. Cool, then peel beets and cut into approximately 1/2 inch wedges.
Whisk together orange juice,1 tablespoon olive oil, vinegar, parsley, remaining 1/4 teaspoon black pepper, garlic powder, and salt. Set aside.
Place one cup mixed greens on each of four plates. Top each salad with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing. Serve.