- Calories: 136
- Fat: 6g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 112mg
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
Beet Salad 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.
- 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
- 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.
Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010