Try this Baby Beet Salad with Oranges and Red Onion recipe, or contribute your own.
Suggest a better descriptionPlace the beets, unpeeled, in a foil-lined baking dish. Cover with more foil and seal the edges of the top and bottom layers of foil to completely enclose the beets. Place them in a 400 degree oven and bake for approximately 20 minutes or until the beets are tender when pierced with a sharp paring knife. While the beets are baking peel the oranges. First cut a thin slice from the top and bottom of the orange so that it can sit firmly on the countertop. Using a sharp paring knife cut the peel and pith off with sawing downward strokes so that the orange is completely peeled. Cut the individual sections out from the membranes. Place in a mixing bowl together with the onion and mint. When the beets are tender hold them under running water and slip the skins off. Trim the stem end, then cut them in half and then into slices. Add the beet slices to the bowl with the oranges. Season with salt and pepper to taste than drizzle the orange olive oil over to taste. Toss to mix. Can be served immediately or allowed to marinate up to 2 days. NOTES : Insalata di Barbabietole
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 | ||
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Calories: 96 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.5mg | 5 % | |
Potassium 632.1mg | 17 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 16.2g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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