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Beet and Blood Orange Salad

Heart Healthy Beet and Blood Orange Salad Recipe

                   
Beet and Blood Orange Salad
This eye-catching salad combines peppery arugula with juicy blood oranges and nutrient-rich beets. Sliced almonds add a nutty crunch that’s the perfect complement to this vibrant dish's fresh, sweet flavor.
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Ingredients
Recipe yields 4 servings
1 lb beets
1 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp chopped chives
2 Tbsp diced red onion
Black pepper to taste
4 cups arugula or baby spinach
2 blood oranges or navel orange, segmented
2 Tbsp sliced almonds or walnuts
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Helpful how to videos
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Directions
Step 1

Preheat oven to 375°. Rinse beets and place on foil. Wrap beets in foil and seal package shut. Bake until beets are tender, about 45 to 60 minutes, depending on the size of the beets. Remove from oven, open foil carefully, and let cool completely.

Step 2

With a knife, trim the ends of the roasted beets. Wrap a paper towel around a beet, and rub the beet in the paper towel until the skin comes off. Continue with the remaining beets. Slice beets into wedges.

Step 3

In a large bowl, toss beets with oil, vinegar, chives, onions and black pepper. Add spinach, orange segments and almonds, and toss.

Time: 75 minutes
Servings: 4
Calories: 136
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 1/2 cups
Per serving:
calories:136
total fat:6g
sat fat:0g
cholesterol:0mg
sodium:112mg
total carb:20g
fibers:6g
proteins:4g

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Heart Healthy Beet and Blood Orange Salad Recipe
Ingredients
Recipe yields 4 servings
1 lb beets
1 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp chopped chives
2 Tbsp diced red onion
Black pepper to taste
4 cups arugula or baby spinach
2 blood oranges or navel orange, segmented
2 Tbsp sliced almonds or walnuts
Directions
Step 1

Preheat oven to 375°. Rinse beets and place on foil. Wrap beets in foil and seal package shut. Bake until beets are tender, about 45 to 60 minutes, depending on the size of the beets. Remove from oven, open foil carefully, and let cool completely.

Step 2

With a knife, trim the ends of the roasted beets. Wrap a paper towel around a beet, and rub the beet in the paper towel until the skin comes off. Continue with the remaining beets. Slice beets into wedges.

Step 3

In a large bowl, toss beets with oil, vinegar, chives, onions and black pepper. Add spinach, orange segments and almonds, and toss.

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