dish
Fennel Salad with Beets and Oranges with Balsamic Vinaigrette

4
Serves
285
Calories
15
Nutrients
10
Vitamins

Ingredients

1 tablespoon freshly chopped shallots
2 tablespoons balsamic vinegar
4 tablespoons olive oil

Cooking Instructions

For the Salad:

1. Place beets in a sauce pan of cold water. Bring to a boil, reduce heat and simmer until beets are easily pierced with the tip of a knife. Drain, cool, peel and slice thinly.

2. Peel the oranges and remove the segments over a bowl to reserve the juice.

For the Vinaigrette:

1. Place all of the ingredients for the vinaigrette plus the reserved orange juice in a container with a tight fitting lid. Shake well.

2. Adjust the salt and pepper to taste.

3. Toss the fennel with half of the vinaigrette and arrange fennel slices in a large ring on a serving platter.

4. In the same manner, dress the beet slices with the remaining vinaigrette and arrange them in a ring just inside the fennel.

5. Place the orange segments in the center of the salad.

6. Scatter the onion rings over the entire salad.

Serving Size: about 1 cup of salad with 2 tablespoons of vinaigrette

Nutrition Information

Number of Servings: 4
Calories
285
Protein
3 g
Total Carbohydrate
25 g
Dietary Fiber
6 g
Soluble Fiber
2 g
Insoluble Fiber
4 g
Sugar
15 g
Total Fat
21 g
Saturated Fat
3 g
Monounsaturated Fat
15 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
4 %
Percent Calories from Carbohydrate
34 %
Percent Calories from Fat
63 %
Vitamin A
27 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
0 mcg
Vitamin C
47 mg
Vitamin D
0 IU
Folate
84 mcg
Vitamin E
3 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
86 mg
Iron
1 mg
Phosphorus
79 mg
Potassium
625 mg
Sodium
219 mg
Zinc
0 mg