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Receta Beet Salad with Orange Vinaigrette

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $0.96 view details
  • 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

Direcciones

  1. Preheat oven to 450 F. Wrap each color of beet in a separate aluminum foil packet.
  2. 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.
  3. 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.
  4. 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.

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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%
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