Beet Salad
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Beet Salad might be a recipe you should try. This recipe serves 6 and costs $1.85 per serving. This salad has 241 calories, 5g of protein, and 10g of fat per serving. This recipe from wholefoodsmarket.com requires beets, olive oil, sea salt, and romaine lettuce. 36 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, you might also like recipes such as Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula, Warm Braised Beet Salad with Beet Greens and Yogurt Dressing (Power Foods), and Beet Salad with Moroccan Spiced Beet Greens.
Servings: 6
Ingredients:
4 large beets, peeled
1/4 teaspoon ground black pepper
1 medium jicama (about 1 pound), peeled and cut into chunks
5 tablespoons lime juice
1/4 cup extra-virgin olive oil
2 1/2 tablespoon orange juice
3 oranges
1 head romaine lettuce, trimmed and chopped
1/4 teaspoon fine sea salt, to taste
Equipment:
bowl
pot
whisk
cutting board
Cooking instruction summary:
Put beets into a medium pot, cover with salted water and bring to a boil. Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. When cool enough to handle, cut into chunks.Zest oranges then transfer zest to a large bowl; reserve oranges. Add lime juice, orange juice, oil, salt and pepper and whisk together. Add beets, toss well, cover and set aside at room temperature for 1 hour.Cut thin slices off top and bottom of a orange and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over another bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining oranges.To serve, add jicama to the bowl with beets, toss to coat and season with salt and pepper. Arrange lettuce on plates then spoon beet mixture over lettuce, top with oranges and serve.
Step by step:
1. Put beets into a medium pot, cover with salted water and bring to a boil. Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. When cool enough to handle, cut into chunks.Zest oranges then transfer zest to a large bowl; reserve oranges.
2. Add lime juice, orange juice, oil, salt and pepper and whisk together.
3. Add beets, toss well, cover and set aside at room temperature for 1 hour.
4. Cut thin slices off top and bottom of a orange and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over another bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining oranges.To serve, add jicama to the bowl with beets, toss to coat and season with salt and pepper. Arrange lettuce on plates then spoon beet mixture over lettuce, top with oranges and serve.
Nutrition Information:
covered percent of daily need
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