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.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (49%)|
|Amt Per Serving||% DV|
|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 %|
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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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