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.


Beet Salad with Citrus Vinaigrette

by 1  person


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Ingredients
  • 1/4 cup
    raspberry vinegar
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  • 1/4 cup
    orange juice
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  • 1/4 cup
    olive oil
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  • 1/2 teaspoon
    sugar
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  • 1 1/2 teaspoons
    teaspoons kosher salt
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  • 1/2 teaspoon
    black pepper
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  • 3 pounds
    fresh red and golden beets
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  • 1 cup
    thinly sliced red onion
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  • 2 large
    navel oranges, peeled, sliced into 1/4-inch wheels, and quartered
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  •  
    Zest of 2 oranges
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  • 2 cups
    salad greens
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  • 1/2 cup
    crumbled bleu cheese
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  • 3/4 cup
    pecans, lightly toasted
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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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