It is very pretty and my friends liked it. I don't like red beets so not a fan. But also unfair for me to say it is bad just because I don't care for an ingredient. For those that like beets it's really good.
Beet and Blood Orange Salad
Photo: Brian Woodcock; Styling: Cindy Barr
You can use red or golden beets.
Yield: Serves 4 (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 229
- Fat: 12.3g
- Saturated fat: 1.7g
- Sodium: 247mg
Ingredients
- 1 1/2 pounds halved peeled beets
- 1 blood orange
- 2 tablespoons toasted walnut oil
- 2 tablespoons minced shallots
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 cups greens
- 1/3 cup chopped unsalted, dry-roasted pistachios
- 2 tablespoons goat cheese
Preparation
- 1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
- 2. Section orange over a bowl; squeeze to juice. Place sections in a bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.
Beet and Blood Orange Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Beet, Blood Orange, Kumquat, and Quinoa Salad
Cooking Light -
Winter Citrus, Escarole, and Endive Salad
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy