Beet, Radicchio, Mint and Orange Salad

4
Serves
188
Calories
14
Nutrients
13
Vitamins

Ingredients

7 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons sherry vinegar
4 tablespoons toasted pine nuts or walnuts
4 small cooked beets , cut into eigths or thinner

Cooking Instructions

1. Assemble the vinaigrette by whisking together all of the ingredients in a bowl.

2. Put the radicchio in a salad bowl. Pour the vinaigrette into a saute pan and add the toasted pine nuts. Warm them for a few minutes then add the radicchio and toss while warm. Add beets and mint and toss again. Place on salad plates and top with orange segments.

Store the leftover vinaigrette in the refrigerator for up to 1 week.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 4
Calories
188
Protein
4 g
Total Carbohydrate
22 g
Dietary Fiber
5 g
Soluble Fiber
2 g
Sugar
15 g
Total Fat
11 g
Saturated Fat
1 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
3 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
44 %
Percent Calories from Fat
19 %
Vitamin A
379 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
71 mg
Vitamin D
0 IU
Folate
110 mcg
Vitamin E
3 IU
Vitamin K
2 mcg
Pantothenic Acid
0 mg
Calcium
76 mg
Iron
1 mg
Phosphorus
79 mg
Potassium
528 mg
Sodium
169 mg
Zinc
1 mg