Food Roasted Pork and Beet Salad Heart-healthy walnuts and lean pork tenderloin make this dinner salad as nutritious as it is colorful. You can pop a package of whole-grain take-and-bake rolls in the oven after you remove the pork. By the time you've assembled the salad, the rolls will be ready. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 9, 2013 Print Share Prep Time: 20 mins Cook Time: 5 mins Roast Time: 20 mins Stand Time: 3 mins Total Time: 48 mins Servings: 4 Yield: 10 cups salad, 3/4 cup dressing Jump to Nutrition Facts Ingredients 3 medium beets, trimmed, peeled, and cut into 1-inch-thick wedges (about 12 ounces) ½ teaspoon salt, divided ¼ teaspoon ground black pepper ¼ teaspoon ground allspice 1 12-16 ounce pork tenderloin, trimmed of fat 2 teaspoons walnut oil or olive oil 2 teaspoons finely shredded orange zest ⅓ cup orange juice ¼ cup walnut oil or olive oil 2 tablespoons snipped fresh chives or finely chopped shallot 1 tablespoon honey 2 teaspoons horseradish mustard 6 cups packaged fresh baby spinach or torn mixed salad greens 2 medium apples, sliced 2 small shallots, thinly sliced ¼ cup chopped, toasted walnuts Directions In a medium saucepan, cook beets in a small amount of boiling water for 5 minutes; drain well. Line a shallow roasting pan with foil; set aside. Sprinkle 1/4 teaspoon salt, the pepper and allspice evenly over pork, rubbing in with your fingers. Place pork on one half of a foil-lined shallow roasting pan. Add beets to the other side of the pan. Drizzle beets with 2 teaspoons oil and sprinkle with 1/8 teaspoon of the remaining salt; toss beets to coat and spread evenly. Roast, uncovered, in a 425° oven for 20 to 25 minutes or until an instant-read thermometer inserted in center of pork tenderloin registers 145°F and beets are tender. Cover tenderloin with foil; let rest for 3 minutes. Meanwhile, for dressing, in a screw-top jar combine orange zest, orange juice, 1/4 cup oil, the chives, honey, mustard, and remaining 1/8 teaspoon salt; cover and shake well. To serve, thinly slice pork crosswise. Divide spinach among four serving plates. Top with pork, beets, apples, shallots and walnuts. Drizzle dressing over salads. If you need to cut down on the prep time, omit the dressing ingredients and use 3/4 cup of purchased lower-calorie balsamic vinaigrette instead. Print Nutrition Facts (per serving) 403 Calories 23g Fat 31g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 403 % Daily Value * Total Fat 23g 29% Saturated Fat 2g 10% Cholesterol 52mg 17% Sodium 458mg 20% Total Carbohydrate 31g 11% Total Sugars 20g Protein 22g Vitamin C 44mg 218% Calcium 116mg 9% Iron 5mg 25% Potassium 644mg 14%