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Recipe: Baby beet and orange salad

Recipe: Baby beet and orange salad

Beets can be steamed or boiled, but roasting brings out their earthy flavor.

You can steam or boil beets, but roasting them is best for bringing out their earthy flavor.

Directions

Preheat oven to 400 F. Cut greens off of beets, rinse under cold running water, drain well and reserve.

Wash beets. Drizzle a bit of olive oil onto your hands and rub beets to coat them lightly. Wrap beets in aluminum foil and bake for about 45 minutes or until tender. Cool until you can handle and then pull off the outer skin. Slice and set aside.

Cut beet greens into strips and place in mixing bowl. Chop celery, cabbage and onion, and add to bowl. Zest and juice 1 orange. Peel the other orange and cut into thin slices. Add slices to bowl. Drizzle mixture with olive oil. Season with black pepper and toss to combine. Arrange salad and beets on chilled plates and serve.


Ingredients
  • 2 bunches baby beets with greens
  • 2 ribs celery (1/2 cup)
  • 1/4 head Napa cabbage (1 1/2 cups)
  • 1 small yellow onion (1/2 cup)
  • 2 oranges (1 tablespoon zest, 1 cup orange flesh)
  • 1/2 tablespoon olive oil
  • Black pepper to taste

Exchange Data
Dash
Dairy 
Fats 
Fruits1/2 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits1/2 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories78 
Carbohydrate13 g 
Cholesterol0 mg 
Fiber4 g 
Monounsaturatedfat1 g 
Potassium 
Protein2 g 
Saturatedfattrace 
ServingsizeAbout 2 cups 
Sodium83 mg 
TotalFat2 g 

2013-03-01

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