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:

Quickview
241k Calories
5g Protein
9g Total Fat
36g Carbs
100% Health Score
Limit These
Calories
241k
12%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
36g
12%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
250mg
11%

Get Enough Of These
Protein
5g
11%

Vitamin A
9331IU
187%

Vitamin K
113µg
108%

Folate
371µg
93%

Vitamin C
70mg
85%

Fiber
12g
51%

Manganese
0.83mg
42%

Potassium
1109mg
32%

Magnesium
73mg
18%

Iron
3mg
17%

Vitamin B1
0.21mg
14%

Vitamin B6
0.28mg
14%

Vitamin E
2mg
13%

Copper
0.26mg
13%

Phosphorus
129mg
13%

Vitamin B2
0.19mg
11%

Calcium
101mg
10%

Vitamin B5
0.73mg
7%

Zinc
1mg
7%

Vitamin B3
1mg
7%

Selenium
2µg
4%

covered percent of daily need
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Related Videos:

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Golden Beet & Quinoa Salad With Feta - Clean & Delicious

 

Beth's Seared Scallop and Beet Salad | ENTERTAINING WITH BETH

 

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