Beet Salad with Citrus Vinaigrette
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 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
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
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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