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Beet and Bibb Salad

Per Serving

Beet and Bibb Salad

Makes: 4
Serving Size: 6 beet wedges, 3 orange slices, 2 bibb lettuce leaves
Calories 120
Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 11 g
Fiber 2 g
Sugars 8 g
Cholesterol 0 mg
Sodium 50 mg (without added salt)
Protein 2 g
Choices: Fruit 0.5, Vegetable 1, Fat 1.5
  • Makes: 4
  • Serving Size: 6 beet wedges, 3 orange slices, 2 bibb lettuce leaves
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes

Ingredients

3 med. beets
1 med. orange, peeled and sectioned into 12 slices
Dressing
2 Tbsp. fresh orange juice
2 tsp. white wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. fresh orange zest
2 Tbsp. olive oil
Sea salt and fresh-ground black pepper to taste
8 large whole bibb lettuce leaves
Garnish
1 Tbsp. toasted chopped walnut

Directions

  1. Preheat the oven to 400°F. Remove the beet greens from the beets, leaving about 1 inch of stem still attached. Do not trim the root end. (This is so the beet retains its bright red color after cooking.) Wash any surface dirt off the beets. Wrap each beet in aluminum foil.
  2. Place the beets on a baking sheet, and roast for about 45 minutes or until fork tender. Remove the beets from the oven. Let cool.
  3. Prepare the orange slices and set aside.
  4. For the dressing: In a medium bowl, whisk together the orange juice, vinegar, mustard, and orange zest. In a slow, steady stream, whisk in the olive oil. Season the dressing with salt and pepper.
  5. Peel the beets, and cut each into 8 wedges. Add the beets and oranges to the dressing, and toss.
  6. To serve, put 2 whole bibb lettuce leaves on an individual salad plate. Divide the beet and orange mixture among four plates, centering the beets and orange slices in a pile. Garnish each salad with toasted walnuts.
 

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