Beet Salad with Citrus Vinaigrette
Recipe from
The Food Channel
Colorful sliced red and golden beets tossed in raspberry citrus vinaigrette topped with crumbled blue cheese and toasted walnuts.

Ingredients
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1/4 cupraspberry vinegarsee savings

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1/4 cuporange juicesee savings

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1/4 cupolive oilsee savings

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1/2 teaspoonsugarsee savings

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1 1/2 teaspoonsteaspoons kosher saltsee savings

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1/2 teaspoonblack peppersee savings

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3 poundsfresh red and golden beetssee savings

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1 cupthinly sliced red onionsee savings

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2 largenavel oranges, peeled, sliced into 1/4-inch wheels, and quarteredsee savings

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Zest of 2 orangessee savings

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2 cupssalad greenssee savings

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1/2 cupcrumbled bleu cheesesee savings

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3/4 cuppecans, lightly toastedsee savings

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Directions
1.
To prepare vinaigrette, combine vinegar, orange juice, oil, sugar, salt and pepper in bowl; whisk to blend. Reserve.
2.
Trim beets. Simmer uncovered in salted boiling water for 45 to 60 minutes, or until beets are tender; drain.
3.
Peel beets and slice into 1/4-inch slices. Combine sliced beets, red onion, orange slices and orange zest in large bowl with reserved vinaigrette; toss to blend.
4.
To serve, arrange lettuce on platter and top with beet mixture. Garnish salad with crumbled bleu cheese and pecans.
Nutrition information
Per serving: Calories 330, Total Fat 24.1 g, Saturated Fat 4.2 g, Cholesterol 6.3 mg, Sodium 614.8 mg, Carbohydrate 25.4 g, Fiber 7.1 g, Protein 6.2 g, Sugar 16.5g Daily Values: Vitamin A 10%, Vitamin C 60%, Calcium 10%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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