dish
Beet Salad with Orange Vinaigrette

6
Serves
80
Calories
15
Nutrients
9
Vitamins

Ingredients

4 medium beets
3/4 cup raspberry vinegar
1/4 cup honey
1 tablespoon olive oil
1/2 cup grapeseed oil
6 cups baby greens

Cooking Instructions

1. Preheat the oven to 350°F.

2. Remove the tops and tails from the beets. Place them in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and oil. Add water until the liquid covers about half of the beets. Cover with foil and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.

3. Whisk the shallots, remaining raspberry vinegar and honey, and salt and pepper together in a mixing bowl. Slowly drizzle the grapeseed oil in while whisking. Add the orange zest.

4. While the beets are still warm, peel and cut them into eighths. (the beets can be stored in the refrigerator for up to 5 days.)

5. Toss the beets with about 1/3 cup of the vinaigrette. (Reserve any remaining vinaigrette in the refrigerator for up to 1 week.)

6. Arrange the beets on a platter and garnish with baby greens.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
80
Protein
1 g
Total Carbohydrate
9 g
Dietary Fiber
1 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
7 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
4 g
Percent Calories from Protein
5 %
Percent Calories from Carbohydrate
45 %
Percent Calories from Fat
57 %
Vitamin A
1527 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
14 mg
Vitamin D
0 IU
Folate
91 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
45 mg
Iron
1 mg
Phosphorus
44 mg
Potassium
389 mg
Sodium
39 mg
Zinc
0 mg