4 Servings
Try this easy and nutritious salad. Beets are high in antioxidants that fight cell damage and inflammation.
Ingredients:
4 medium red beets, tops removed and scrubbed well
2 oranges or 4 mandarins, sectioned supréme style (cutting the sections between the pith)
½ small red onion, sliced into thin strips
4 cups of arugula, or your favorite mixed greens
¼ cup chopped walnuts, pecans, or pistachios
¼ cup of crumbled feta or goat cheese
3 tbsp olive oil – plus 1 tbsp to drizzle beets for cooking
¼ cup orange juice, freshly squeezed recommended
2 tbsp white wine or white balsamic vinegar
Salt and pepper to taste
Directions:
Preheat oven to 400°. On a sheet pan or in a bowl, drizzle beets with olive oil. Place beets on sheet of foil large enough to create a pouch for beets. Create a pouch by placing beets on one side of the foil and then crimp all the opened sides tightly and place on a baking sheet. Cook the beets for approximately 1 hour or until a fork or knife pierces the beets easily. Once the beets have cooled you should be able to remove the skin easily (you may want to wear gloves as the beets can turn your skin purple). Slice the cooled beets into small sections.
For the dressing, combine the remaining olive oil, orange juice, vinegar and salt and pepper by whisking together.
Arrange the arugula on a plate and top with beets, oranges and onion. Drizzle the dressing over the salad and top with crumbled cheese and nuts
Nutrition – Calories 260; Protein 5gm; Carbs 18gm; Fat 20gm
*Note: For a simpler version of this recipe use prepackaged vacuum-sealed beets, and if you absolutely must, canned mandarin oranges can sub in for fresh.