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Beet Orange Salad

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 4
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Roasting brings out the sweetness in beets to make a delicious and colorful side dish.
Updated Nov 1, 2018
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Ingredients

  • 4 medium beets (about 1 lb), stems trimmed to 1 inch
  • 2 tablespoons apricot all-fruit spread
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh chives or thinly sliced green onion tops
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium navel oranges
  • 4 cups mixed bitter salad greens, such as arugula, watercress, endive and escarole

Steps

  • 1
    Heat oven to 400°F. Coat 9-inch square pan with cooking spray.
  • 2
    Place beets in baking pan; cover tightly with foil. Roast beets 1 hour or until very tender. Uncover; let beets stand until cool enough to handle.
  • 3
    Meanwhile, in large bowl, whisk together the spread, vinegar, oil, chives, salt and pepper.
  • 4
    Slip skins off beets; discard skins. Chop beets. Cut off the peel and white pith from oranges. Section oranges into bowl with the dressing. Add beets and toss to coat well. Let stand at least 15 minutes to allow flavors to blend.
  • 5
    Just before serving, arrange greens on a serving plate. Top with beet mixture.

Tips from the Betty Crocker Kitchens

  • tip 1
    Produce, another name for fruits and veggies, offers a host of nutrients including vitamins A, C and folate. Be sure to get at least 3 to 5 servings of veggies each day.

Nutrition

150 Calories, 3 1/2g Total Fat, 3g Protein, 25g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
390mg
16%
Potassium
590mg
17%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
21%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 1 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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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