Orange-Beet Salad

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 40 mins to 50 mins
  • Chill: 2 hrs to 24 hrs

Orange-Beet Salad

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Directions

  1. To cook beets, cut off all but 1 inch of stems and roots; wash. Do not peel. Cook, covered, in boiling salted water for 40 to 50 minutes or until just tender. Drain; cool slightly. Slip skins off beets. Cut beets into 1/4-inch-thick slices. (You should have 2 cups).
  2. Meanwhile, for dressing in a screw-top jar combine walnut oil or salad oil, orange peel, orange juice, and vinegar. Cover and shake well.
  3. In a medium mixing bowl gently toss the beet slices with the dressing. Cover and chill for 2 to 24 hours.
  4. To serve, let mixture come to room temperature. Gently stir nuts into beets. Sprinkle with feta cheese and pepper. Serve with a slotted spoon. Makes 4 servings.
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Nutrition Facts (Orange-Beet Salad)

  • Per serving:
  • 149 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 4 mg chol. ,
  • 83 mg sodium ,
  • 6 g carb. ,
  • 2 g pro.
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