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6
medium beets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drained
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1/3
cup salad oil
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1/3
cup white wine vinegar
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2
teaspoons shredded orange peel
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1/4
cup orange juice
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2
green onions, sliced (1/4 cup)
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2
tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
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2
teaspoons honey
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4
cups torn romaine lettuce
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2
medium tart green apples, coarsely chopped
1. Place fresh whole beets in a large saucepan. Cook, covered, in boiling water for 40 to 50 minutes or until tender; drain. Cool slightly; slip off skins and cut into thin strips.
2. Meanwhile, for dressing, combine salad oil, white wine vinegar, orange peel, orange juice, green onion, mint, and honey in a screw-top jar. Cover and shake well.
3. Combine beet strips and half of the dressing in a mixing bowl. Cover and refrigerate the beet mixture and the remaining dressing for 2 to 24 hours.
4. To serve, combine torn romaine and chopped apple in a mixing bowl. Toss apple mixture with the remaining dressing. Using a slotted spoon, spoon beet mixture over apple mixture in bowl. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 167,
- Protein (gm) 3,
- Carbohydrate (gm) 19,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin C (mg) 18,
- Sodium (mg) 88,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
refreshing, colorful, surprising salad. hit with kids and adults. the dressing is the key and you need to make more than the recipe calls for, to really cover.
11/29/2009 10:35:42 AM Report Abuse