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Roast your beets. Do this by wrapping two or three small, trimmed beets in foil and then placing in a 400 degree F oven for about 45 minutes or until tender. The beets will feel similar to a cooked potato if pierced with a fork. Let them cool and then you can peel them. The peel should just slide right off. Once peeled, slice into 1/4" thick disks.
In a small bowl, whisk the vinegar, oil and salt. In a larger bowl, combine the lettuce, pork, oranges, onion, cilantro, and jalapeno. Drizzle with the dressing and then toss to combine.
Serve the salad on top of the sliced beets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 49 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.6mg | 1 % | |
Potassium 353.4mg | 9 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 9.1g | ||
Protein 1.8g | 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: 100
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