Red Beet and Orange Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Red Beet and Orange Salad calories by ingredient
Introduction
This recipe was published in our local newspaper and is SO good! **Warning: One's urine and stool may be colored by the beets, so don't freak out on a subsequent trip to the lady's room! This recipe was published in our local newspaper and is SO good! **Warning: One's urine and stool may be colored by the beets, so don't freak out on a subsequent trip to the lady's room!Number of Servings: 4
Ingredients
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Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp. sugar
1.5 tbsp. grated fresh ginger
1/4 tsp salt
Salad:
2 medium sized fresh beets (about 10 oz total), stemmed and scrubbed
4 c. loosely packed field greens
2 blood oranges or navel oranges, peeled and cut into sections
1/2 c. thinly sliced red onions
1/4 cup chopped cilantro leaves
1/2 oz. chopped walnuts, (toasted if desired)
Directions
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.