Spiralized Beet And Orange Salad Recipes
SPIRALIZED BEET AND ORANGE SALAD
Shake up your salad routine with this Spiralized Beet and Orange Salad recipe that includes navel oranges, feta cheese, arugula, beets, fennel and walnuts.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Use spiral slicer to cut beet into thin spaghetti-like strands; place in cold water. Let stand 10 min.
- Meanwhile, cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over small bowl to reserve the juices. Add 2 Tbsp. reserved orange juice to blender. Discard any remaining orange juice. Add dressing and cheese to blender; blend until almost smooth.
- Drain beets; pat dry with paper towels. Cut into bite-size pieces. Cut orange sections in half. Toss arugula with beets, oranges, fennel, nuts and dressing mixture in large bowl just before serving.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
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