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Orange Salad with Beets and Fennel Recipe

Orange Salad with Beets and Fennel Recipe

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Ingredients

Count

Nutrition

1527

Calories

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Ingredients:

Serving

6 small fresh beets, washed and trimmed of greens (red, golden , or any other variety , or a mixture)
1/4 cup balsamic vinegar, divided
1/4 cup fresh orange juice (about 1 orange)
1/4 cup water
1/4 cup olive oil
2 tbsp maple syrup
salt , to taste
freshly ground pepper , to taste
1 head belgian endive, trimmed, cored, washed, and drained
1 small head radicchio, trimmed, cored, washed, and drained
2 navel oranges, peeled and cut into 1/2-inch sections
1 fennel bulb, cored and thinly sliced
1 small onion, thinly sliced (about 1/2 cup)
1 tbsp dijon mustard
garnishes: 2 tbsp each chopped fresh chives , fennel fronds, and mint

Directions:

Preheat oven to 400º. Place beets on a lightly greased 8-inch square glass baking dish. (If using both red and golden beets, separate on different sides of pan to prevent red from bleeding onto golden.) Pour 2 tablespoons balsamic vinegar and next 4 ingredients over beets; season with salt and pepper. Cover tightly with foil. Bake at 400° for 40 to 45 minutes or until tender. Uncover and let cool to room temperature, reserving beet juice. Peel beets (see tips, below), and slice into 1/4-inch rounds.
Separate leaves of endive, and tear radicchio into large pieces; arrange on a large platter or shallow bowl. Layer beets, oranges, fennel, and onion.
Whisk mustard and remaining 2 tablespoons balsamic vinegar into reserved beet juice; season with salt and pepper. Serve with salad. Garnish, if desired.
Sara's tips for cooking beets:
You can use different varieties of beets interchangeably. Whole baby beets are nice in a salad. I also like yellow beets for both their mild flavor and beautiful color.
Roast beets for the best flavor.
Peel beets by hand after they're cooked. The peel slips off easily, but it can be messy-wear gloves and an apron, and rub skin off with a paper towel.
Don't rinse peeled beets under running water. You'll wash away the wonderful flavor you just cooked into them.
Lightly rub a pumice stone over your soapy fingers if beets stain your hands.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1527.45 Kcal (6395 kJ)
Calories from fat	509.52 Kcal
		% Daily Value*
Total Fat	56.61g	87%
Sodium	1393.85mg	58%
Potassium	3012.79mg	64%
Total Carbs	220.83g	74%
Sugars	79.31g	317%
Dietary Fiber	127.7g	511%
Protein	48.96g	98%
Vitamin C	369.8mg	616%
Iron	43mg	239%
Calcium	1680.1mg	168%

Amount Per 100 g
Calories	37.74 Kcal (158 kJ)
Calories from fat	12.59 Kcal
		% Daily Value*
Total Fat	1.4g	87%
Sodium	34.44mg	58%
Potassium	74.44mg	64%
Total Carbs	5.46g	74%
Sugars	1.96g	317%
Dietary Fiber	3.16g	511%
Protein	1.21g	98%
Vitamin C	9.1mg	616%
Iron	1.1mg	239%
Calcium	41.5mg	168%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

34.5

Points
33

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

Bad Points

High in Sodium,
High in Sugar

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