Ingredients
- 3 bunches fresh beets
- Kosher salt
- 2 navel oranges
- 2 tablespoons raspberry vinegar
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- ½ cup finely diced red onion
- Nutritional Information
Nutritional analysis per serving (6 servings)
188 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 20 grams sugars; 4 grams protein; 581 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.
- Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
- Peel and dice beets into 1/2-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste. Mix well.
- Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.
Dining and Cooking