Tasty Beet and Orange Salad

A sweet and tangy side dish that excites the tongue, compliments of www.StrongWomen.com.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 120
Fat 3g
Saturated Fat 0g
Sodium 240mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 240mg; 240%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 4g 4% Sugars 16g 16% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 60%;
Calcium: 6%;
Iron: 8%;

Exchanges:

0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 45 min
Servings 5

Ingredients

2: lb fresh beets

2: cups beet greens, shredded

2: medium oranges

1: tablespoon olive oil

1: tablespoon balsamic vinegar

1/2: teaspoon honey

2: cloves garlic, minced (if desred)

2: tablespoons toasted pine nuts (if desired)

: Salt and pepper to taste*

Directions

1 Wash and dry beets and greens. Shred greens until you have 2 full cups and set aside. Place beets in a saucepan with enough water to cover. Bring to a boil, cover, and reduce heat to a simmer for twenty minutes, or until beets are tender.
2 Meanwhile, whisk together the olive oil, vinegar, honey, and garlic. Drain the beets and allow them to cool. Trim and peel off skins; cut into cubes. Then, peel and section the oranges.
3 Combine beets and oranges in a large bowl, and then toss thoroughly with olive oil mixture. Divide beet greens evenly onto four (to six) plates and place beet mixture on top of greens. Top with toasted pine nuts if desired.

Did You Know?

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Expert Tips

* Nutrition was calculated using 1/4 teaspoon salt and 1/2 teaspoon pepper.

Vitamins A and C are two good reasons to enjoy this salad. Experts recommend eating plenty of fruits and vegetables daily for good health.

Adapted from Strong Women Eat Well (2001) by Miriam Nelson and Judith Knipe, and from www.StrongWomen.com

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We calculated the nutrition of this recipe at the time it was created on 07/03/2007. NOTE: We do not include optional ingredients in our calculations.