Orange-Scented Beet Salad

Recipe from

Cooking Light

Nutritional Information

Calories 142
Caloriesfromfat 4 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 4.9 g
Carbohydrate 32 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 222 mg
Calcium 70 mg

Ingredients

6 beets (about 3 pounds)
3 (3-inch) orange rind strips
1/2 cup fresh orange juice
2 tablespoons cider vinegar
1/4 cup sliced green onions
2 tablespoons brown sugar
2 teaspoons grated orange rind
2 teaspoons Dijon mustard
4 cups gourmet salad greens
Orange rind strips (optional)

Preparation

Trim roots and stems from beets; scrub with a brush. Peel beets. Cut beets in half lengthwise; cut into 1/4-inch-thick slices. Place beets, 3 orange rind strips, orange juice, and vinegar in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid.

Drain mixture in a colander over a bowl, reserving 1 cup cooking liquid. Discard the 3 orange rind strips. Combine 1 cup reserved cooking liquid, beets, onions, sugar, grated orange rind, and mustard in a bowl; toss gently. Place 1 cup greens on each of 4 plates; top with beet mixture. Garnish with additional orange rind strips, if desired.

September 1998
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