My Heart “Beets” For You Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Salad 1 bunch of beets (4-5), leaves removed 2 large navel oranges, peeled and sliced 1 bunch of arugula leaves, cleaned, and stems removed Sliced red onion 1/4 cup chopped walnutsDressing 1/4 cup white wine vinegar 1/4 cup olive oil 1/4 teaspoon dried mustard Salt and pepper to taste
Mix all the dressing ingredients in a glass container.
Salad Prep: Cook the beets with their peel on. Cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. After cooking, allow the beets to come to room temperature and remove their peels and then slice them. Place them in a small bowl and marinate them in half of the dressing recipe above. On individual salad plates place the arugula, a few slices of orange, a few beets, a few slices of red onion and some chopped walnuts. Sprinkle dressing over the individual salads.
Serving Size: 2-4 servings, depending on size
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYVOYAGER.
Salad Prep: Cook the beets with their peel on. Cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. After cooking, allow the beets to come to room temperature and remove their peels and then slice them. Place them in a small bowl and marinate them in half of the dressing recipe above. On individual salad plates place the arugula, a few slices of orange, a few beets, a few slices of red onion and some chopped walnuts. Sprinkle dressing over the individual salads.
Serving Size: 2-4 servings, depending on size
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYVOYAGER.
Nutritional Info Amount Per Serving
- Calories: 318.4
- Total Fat: 22.6 g
- Cholesterol: 0.0 mg
- Sodium: 142.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 6.6 g
- Protein: 4.6 g
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