Roast the beets and make the dressing ahead and chill, if desired. If you can’t find a pomegranate, substitute dried cranberries.

Prep: 30 minutes   Roast: 1 hour   Oven: 400°F

10 cups mâche, spinach, or mesclun greens
20 kumquats, halved, or 2 oranges, peeled and cut up
1 recipe White Wine Vinaigrette
1 recipe Roasted Beets
1 pomegranate, seeded
1/2 cup broken walnuts, toasted

Combine mâche and kumquats in a large salad bowl. Toss with half of the White Wine Vinaigrette. Top with Roasted Beets, pomegranate seeds, and walnuts. Pass with additional vinaigrette. Makes 8 to 10 side-dish servings.

WHITE WINE VINAIGRETTE: In a screw-top jar combine 1/4 cup Sauvignon Blanc wine (or fruity white wine), 1/4 cup olive oil, 2 teaspoons snipped fresh basil, 1 teaspoon balsamic vinegar, 1 teaspoon whole-grain mustard, 1/2 teaspoon honey, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Cover and shake well.

ROASTED BEETS: Scrub 6 to 8 small beets. Rub with olive oil. Wrap in foil and roast in a 400° oven for 1 to 1 1/4 hours or until tender. Cool and peel. Cut into bite-size cubes. Season with salt and ground black pepper.

Per serving: 210 cal., 14 g fat (2 g sat. fat), 0 mg chol., 92 mg sodium, 19 g carbo., 5 g fiber, 4 g pro.