• 5 Ratings

This salad recipe adds a bit of drama to an upscale menu by piling tender baby greens onto halved beets.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a covered large saucepan, cook medium beets in boiling salted water for 35 to 45 minutes or until tender; drain. Cool; slip off skins. Using an apple corer, cut a hole through the center of each medium beet. If necessary, cut a thin slice off the bottom of each beet so it sits upright. Cover and chill for 1 to 24 hours.

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  • Meanwhile, in a covered medium saucepan, cook baby beets in boiling salted water for 8 to 10 minutes or until tender; drain. Cool; slip off skins and halve the beets. Cover and chill for 1 to 24 hours.

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  • For dressing, in a screw-top jar, combine orange juice, olive oil, balsamic vinegar, shallot, Dijon mustard, and salt. Cover and shake well.

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  • To serve, place a medium beet upright on each salad plate. Place 1 cup of the salad greens in the center and around each medium beet. Arrange four baby beet halves around each beet. Drizzle with dressing. Sprinkle with pepper. Makes 8 servings.

Nutrition Facts

133 calories; 7 g total fat; 1 g saturated fat; 0 mg cholesterol; 190 mg sodium. 16 g carbohydrates; 4 g fiber; 3 g protein; 583 IU vitamin a; 11 mg vitamin c; 40 mg calcium; 1 mg iron;

Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0