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Orange-Scented Beet Salad

Orange-Scented Beet Salad

Cooking Light SEPTEMBER 1998

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 4%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.9g
  • Carbohydrate: 32g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 222mg
  • Calcium: 70mg
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Orange-Scented Beet Salad recipe

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