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Beet Salad Recipe - Healthy Cooking Demo

Baldwin Publishing

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Nutrition Facts

Yield: 4 servings, Portion: 1 1/2 cups

- Calories: 136
- Fat: 6g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 112mg
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Beet Salad Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

This easy recipe pairs roasted beets and oranges for a delicious, healthy salad. Packed with great flavor, this colorful beet salad is a tasty change of pace from traditional tossed salad.

Ingredients

- 1 lb beets
- 1 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp chopped chives
- 2 Tbsp diced red onions
- Black pepper to taste
- 4 cups baby spinach
- 2 blood oranges or navel oranges, segmented
- 2 Tbsp sliced almonds

Preparation

- Preheat oven to 375°. Rinse beets and place on foil. Wrap beets in foil and seal package shut. Bake until beets are tender, about 45 to 60 minutes, depending on the size of the beets. Remove from oven, open foil carefully, and let cool completely.
- With a knife, trim the ends of the roasted beets. Wrap a paper towel around a beet, and rub the beet in the paper towel until the skin comes off. Continue with the remaining beets. Slice beets into wedges.
- In a large bowl, toss beets with oil, vinegar, chives, onions and black pepper. Add spinach, orange segments and almonds, and toss.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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