Beet Salad with Orange Vinaigrette Recipe
Ingredients
- 4 Red Beets, greens trimmed to 1/2 inch
- 4 Golden Beets, greens trimmed to 1/2 inch
- Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 2 teaspoons grated orange zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced fresh tarragon
- or 2 teaspoons dried tarragon
- Salt and freshly ground pepper to taste
- Optional - crumble Goat cheese on top
Directions
- Preheat oven to 450 F. Wrap each color of beet in a separate aluminum foil packet.
- Place on a baking sheet and bake for 45 minutes, or until the beets can be easily pierced with the tip of a knife. Let cool completely. Trim the ends of the beets.
- Using paper towels, gently remove the skin. Cut the beets into 1/4 inch slices or quarter and then cut into thirds to make chunks and place in a bowl.
- Vinaigrette: In a small bowl, combine all the ingredients. Whisk together and pour over the beets. Serve at room temperature or cover and refrigerate overnight.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 41 | 50% |
| Total Fat 4.69g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 279mg | 8% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.43g | 4% |
| Protein 1.41g | 2% |
