Red Beet and Orange Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Dressing:1/4 cup olive oil1/4 cup red wine vinegar2 tbsp. sugar1.5 tbsp. grated fresh ginger1/4 tsp saltSalad:2 medium sized fresh beets (about 10 oz total), stemmed and scrubbed4 c. loosely packed field greens2 blood oranges or navel oranges, peeled and cut into sections1/2 c. thinly sliced red onions1/4 cup chopped cilantro leaves1/2 oz. chopped walnuts, (toasted if desired)
Serves 4 (about 1 c. salad per serving, plus 1/4 cup dressing for later use.)
Preheat oven to 425 degrees F. Peel beets under running water to prevent staining of fingertips. Drain on paper towels and cut each beet into eight wedges.
Place beets on foil-lined baking sheet, drizzle with 1 tsp. oil (from the dressing ingredient list) and toss to coat well. Arrange in a single layer, bake 20 minutes, stir and cook 10 minutes longer or until just tender. Remove foil and beets from baking sheet and place on wire rack to cool at least 10 minutes.
Meanwhile, combine salad dressing ingerdients in a jar or container with lid. Arrange lettuce on a large platter, top with remaining salad ingredients and beets. Shake jar vigorously and drizzle one half of the dressing evenly over all. Refrigerate remaining dressing up to 3 days for later use.
Number of Servings: 4
Recipe submitted by SparkPeople user LEELEE114.
Preheat oven to 425 degrees F. Peel beets under running water to prevent staining of fingertips. Drain on paper towels and cut each beet into eight wedges.
Place beets on foil-lined baking sheet, drizzle with 1 tsp. oil (from the dressing ingredient list) and toss to coat well. Arrange in a single layer, bake 20 minutes, stir and cook 10 minutes longer or until just tender. Remove foil and beets from baking sheet and place on wire rack to cool at least 10 minutes.
Meanwhile, combine salad dressing ingerdients in a jar or container with lid. Arrange lettuce on a large platter, top with remaining salad ingredients and beets. Shake jar vigorously and drizzle one half of the dressing evenly over all. Refrigerate remaining dressing up to 3 days for later use.
Number of Servings: 4
Recipe submitted by SparkPeople user LEELEE114.
Nutritional Info Amount Per Serving
- Calories: 267.8
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 212.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 5.9 g
- Protein: 3.9 g
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