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Beet and Orange Salad

Source: Salads -- Cooking With Style
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 6
1 lb fresh beets
2 large oranges
1 cup julienned green spring onions
1/4 cup roughly chopped pistachios
For the Dressing:
1 tablespoon walnut oil
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper
Beet and Orange Salad Recipe at
Bring a large saucepan of salted water to a boil. Meanwhile, cut off the beet stems, leaving about 1 inch attached. Add the beets to the pan, reduce the heat, cover and simmer for 50-60 minutes, or until the beets are tender. Drain and run under cold water. Set aside to cool.

When the beets are cool enough to handle, peel and trim them. Cut into julienne. Peel the oranges, slice and cut into thin strips.

Combine the dressing ingredients in a small bowl and whisk thoroughly.

In a serving bowl, arrange the beets, oranges and green (spring) onions in layers. Just prior to serving, pour on the dressing. Scatter with the chopped pistachios and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 178
Sodium: 449mg
Fiber: 4g
Carbohydrates, Total: 17g
Protein: 3g
% Cal. from Fat: 61%
Fat. Total: 12g
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