Roasting brings out the sweetness in beets to make a delicious and colorful side dish.
Beet Orange Salad
- Prep Time 15 min
- Total 1 hr 30 min
- Servings 4
- Ingredients 9
Ingredients
- 4 medium beets (about 1 lb), stems trimmed to 1 inch
- 2 tablespoons apricot all-fruit spread
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh chives or thinly sliced green onion tops
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium navel oranges
- 4 cups mixed bitter salad greens, such as arugula, watercress, endive and escarole
Instructions
-
Step1Heat oven to 400°F. Coat 9-inch square pan with cooking spray.
-
Step2Place beets in baking pan; cover tightly with foil. Roast beets 1 hour or until very tender. Uncover; let beets stand until cool enough to handle.
-
Step3Meanwhile, in large bowl, whisk together the spread, vinegar, oil, chives, salt and pepper.
-
Step4Slip skins off beets; discard skins. Chop beets. Cut off the peel and white pith from oranges. Section oranges into bowl with the dressing. Add beets and toss to coat well. Let stand at least 15 minutes to allow flavors to blend.
-
Step5Just before serving, arrange greens on a serving plate. Top with beet mixture.
Nutrition
150
Calories
3 1/2g
Total Fat
3g
Protein
25g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 35
- Total Fat
- 3 1/2g
- 6%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 390mg
- 16%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 19g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 40%
- 40%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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