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Beet and Orange Salad Recipe
Source: Salads -- Cooking With Style
Serves 6
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| RECIPE METHOD
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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.
| FOR THE DRESSING:
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.
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| Nutrition Facts |
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Serves 6
Facts per Serving
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| Calories: |
178 |
Fat, Total: |
12g |
Carbohydrates, Total: |
17g |
| Cholesterol: |
0mg |
Sodium: |
449mg |
Protein: |
3g |
| Fiber: |
4g |
% Cal. from Fat: |
61% |
% Cal. from Carbs: |
38% |
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