Beet Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3-1/2 cups of cooked fresh beets cubed or sliced1 med red onion thinly sliced into rings1 navel orange segmented (I then cut them in half)1/4 cup apple cider vinegar1/4 cup roasted walnut pieces1/4 cup natural greek yogurt
Salad Preparation:
Roast or steam beats, cool and then cut into bite size pieces. Place in a large glass salad bowl. Peal and segment navel orange, I cut the segments in half. Place on top of beets in the bowl.
Refrigerate until you are ready to combine everything.
Toast walnut pieces, set aside.
Place sliced onion in a small bowl and cover with apple cider vinegar. Let marinate for a couple of hours.
When you are ready to serve, remove marinate onions from cider vinegar and add to beets and oranges, add toasted walnut pieces. Mix yogurt with cider vinegar and dress the salad, toss lightly until combined and serve immediately. ENJOY!
Serving Size: 8 - 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMILES650.
Roast or steam beats, cool and then cut into bite size pieces. Place in a large glass salad bowl. Peal and segment navel orange, I cut the segments in half. Place on top of beets in the bowl.
Refrigerate until you are ready to combine everything.
Toast walnut pieces, set aside.
Place sliced onion in a small bowl and cover with apple cider vinegar. Let marinate for a couple of hours.
When you are ready to serve, remove marinate onions from cider vinegar and add to beets and oranges, add toasted walnut pieces. Mix yogurt with cider vinegar and dress the salad, toss lightly until combined and serve immediately. ENJOY!
Serving Size: 8 - 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMILES650.
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.8 g
- Protein: 3.0 g
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