Beet and Greens Salad
Ingredients
- 1 bunch beets with greens attached
- 2-3 oranges peeled and cut into segments
- 1/2 small onion cut into thin slices
- 2 Tbsp vegetable oil*
- 1/4 cup vinegar*
- 1/4 tsp salt
- 1/4 tsp pepper
- extra salad greens optional
- 1/2 cup crumbled feta cheese optional
Instructions
- Preheat oven to 400 degrees F.
- Trim greens from beet roots and set aside. Wash beet roots, but do not peel. Wrap each beet root in aluminum foil and place on a baking sheet. Bake until tender, roughly 45 minutes, depending on thickness of beets.
- While beets are cooking, wash the greens extra well (beets tend to be sandy) and dry. Slice the beet greens into thin ribbons and put in a large bowl.
- When beets are tender, remove from oven, unwrap the foil and let cool 5-10 minutes.
- Peel the cooled beets and cut into 1-inch thick pieces. Add to the bowl with the greens.
- Add peeled, cut oranges (and any juices) and onion slices to the bowl.
- In a separate bowl/jar, mix vegetable oil, vinegar, salt and pepper. Pour over the salad and toss to combine.
- If the beet greens are insufficient to serve 6, then add extra clean salad greens (arugula, spring mix or other) to the bowl. Top with crumbled feta cheese, if desired. Serve chilled.
Video
Notes
*Red wine vinegar and extra virgin olive oil are preferred, but you may easily substitute other varieties.
NUTRITION:
Per serving (1/6 of recipe) including feta cheese: Calories 130; Total Fat 7g; Sat Fat 2g; Cholesterol 7mg; Sodium 338g; Total Carb 16g; Fiber 5g; Total Sugars 10g; Added Sugars 0g; Protein 4g; Vit D 0mcg; Calcium 102mg; Iron 1.6mg; Potassium 600mg; Vit A 88% DV; Vit C 55% DV; Vit K 129% DV.
Per serving (1/6 of recipe) including feta cheese: Calories 130; Total Fat 7g; Sat Fat 2g; Cholesterol 7mg; Sodium 338g; Total Carb 16g; Fiber 5g; Total Sugars 10g; Added Sugars 0g; Protein 4g; Vit D 0mcg; Calcium 102mg; Iron 1.6mg; Potassium 600mg; Vit A 88% DV; Vit C 55% DV; Vit K 129% DV.
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