Beet and Orange Salad

11 55 178
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Beet and Orange Salad
Health Rating
A delicious immune-boosting and liver-loving salad.

Ingredients


1 tsp Honey, raw (vinaigrette)
1 tsp Dijon mustard (vinaigrette)
1/4 cup Extra virgin olive oil (vinaigrette)
3 tbsp Balsamic vinegar (vinaigrette)
1/2 tsp, leaves Basil, dried (vinaigrette)
1/4 tsp Salt (vinaigrette)
1 dash Black pepper (vinaigrette)
3 beet(s) Beets, raw (scrubbed and greens removed)
3 large Orange (peeled and sectioned (I love Satsuma when they are in season))
1 container (5oz) Arugula
1/4 cup Pumpkin seeds (pepitas)

Instructions


1. Preheat oven to 400° F.
2. Whisk the honey, dijon, olive oil, balsamic vinegar, basil, salt and pepper in a small bowl to combine and set aside.
3. Wrap beets tightly in aluminum foil and place on a baking sheet. Cook for 45 minutes, or until the beets can be pierced easily with a sharp knife.
4. Once the beets are cooled enough to handle, trim the top and bottom of the beet. Beet juice can stain your hands so I have a pair rubber gloves that I use just for peeling. Rub the skins gently with your hands to remove them. If any of the skin doesn’t come off, use a paring knife. Cut the beets in half and then into 1⁄4” slices.
5. Divide the arugula among six salad plates. Fan out the beets, slice the oranges and place them on top and sprinkle with pumpkin seeds.
6. Drizzle salad with vinaigrette and serve immediately.
 

Notes:

Quick Tips:

Don’t throw those beet greens away! They are great sautéed with a little olive oil and finished with sea salt and freshly ground black pepper.
For protein, add chickpeas, lentils, chicken breast, grass-fed steak or salmon.


Nutrition Facts

Per Portion

Calories 178
Calories from fat 89
Calories from saturated fat 12.5
Total Fat 9.9 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.8 g
Cholesterol 0
Sodium 150 mg
Potassium 426 mg
Total Carbohydrate 19.5 g
Dietary Fiber 3.1 g
Sugars 14.1 g
Protein 2.7 g

Dietary servings

Per Portion


Fruit 0.7
Vegetables 1.7

Energy sources


Pygal44%466.1257212319337178.1945650969919750%298.684025847513227.981431861459046%363.2022872235245108.8727723337211344%50%6%CarbohydratesFatProtein
Recipe from:
Salad