This beet and orange salad is a nice, colorful salad. Wedges of cooked beets, sliced apples, and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
Ingredients
- 1 ½ pounds beets
- 2 cups shredded beet greens
- 1 large orange, peeled and sectioned
- 2 Granny Smith apples – peeled, cored and sliced
- 1 tablespoon olive oil
- 1 tablespoon raspberry vinegar
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons unsalted sunflower seeds, toasted
Directions
Step 1
Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
Step 2
Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Step 3
Trim and peel skins off beets; cut into 8 wedges.
Step 4
Combine orange sections, beets, and apples in a bowl.
Step 5
Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
Step 6
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 165 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Sodium306mg | 13% |
Total Carbohydrate32g | 12% |
Dietary Fiber6g | 23% |
Total Sugars25g | |
Protein4g | |
Vitamin C38mg | 189% |
Calcium69mg | 5% |
Iron2mg | 9% |
Potassium786mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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