Directions:
- Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly.
- In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange peel, ginger and remaining oil; set aside.
- Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange peel. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.68 Kcal (1699 kJ) | ||
| Calories from fat | 319.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.45g | 55% | |
|---|---|---|---|
| Sodium | 278.44mg | 12% | |
| Potassium | 668.9mg | 14% | |
| Total Carbs | 21.74g | 7% | |
| Sugars | 14.33g | 57% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 2.3mg | 13% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 184.41 Kcal (772 kJ) | ||
| Calories from fat | 145.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.11g | 55% | |
|---|---|---|---|
| Sodium | 126.57mg | 12% | |
| Potassium | 304.06mg | 14% | |
| Total Carbs | 9.88g | 7% | |
| Sugars | 6.51g | 57% | |
| Dietary Fiber | 3.19g | 28% | |
| Protein | 2.49g | 11% | |
| Vitamin C | 7.2mg | 26% | |
| Iron | 1mg | 13% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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