Start this salad a day ahead since the beets need to marinate in the refrigerator overnight. Because it's easier to grate rind from whole fruit, grate 1/2 teaspoon orange rind before squeezing the fruit for juice.

Jeanne Kelley
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
6 cups (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets in center of a baking sheet lined with aluminum foil. Drizzle with 1 teaspoon oil. Bake at 350° for 1 hour or until beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoon salt in a large bowl. Cover and chill overnight.

  • Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp-tender. Drain and rinse under cold water; drain. Place beans in a large bowl.

  • Drain beet mixture, reserving 2 tablespoons marinade. Add beet mixture to green beans, and toss gently. Combine reserved marinade, 1 tablespoon lemon juice, 1 tablespoon olive oil, grated orange rind, 1/4 teaspoon salt, pepper, and minced garlic in a small bowl; stir with a whisk. Pour marinade mixture over beet mixture; toss gently.

Nutrition Facts

88 calories; calories from fat 32%; fat 3.1g; saturated fat 0.4g; mono fat 2.2g; poly fat 0.4g; protein 2.2g; carbohydrates 14.8g; fiber 4.8g; cholesterolmg; iron 0.9mg; sodium 336mg; calcium 56mg.