Try this Orange, Beet and Fennel Salad recipe, or contribute your own.
Suggest a better descriptionWash the trimmed beets well before wrapping in foil
Place on baking sheet and bake at 400 degrees F, for 1 hour or until tender
While beets are baking, squeeze the juice of one orange into a medium bowl
Peel and cut remaining orange into quarters and toss in bowl
Add lemon and lime juice to bowl
Once beets have cooled, peel and cut into wedges
Add beets, fennel, onion and cilantro to bowl and toss.
Allow to sit for 5 to 10 mins before serving.
Drizzle with olive oil, salt and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 97 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.1mg | 1 % | |
Potassium 547.6mg | 14 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 18.5g | ||
Protein 2.4g | 3 % | |
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: 97
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