Directions:
- Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
- In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
- Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.63 Kcal (740 kJ) | ||
| Calories from fat | 63.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 326.2mg | 14% | |
| Potassium | 902.88mg | 19% | |
| Total Carbs | 21.66g | 7% | |
| Sugars | 11.73g | 47% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 5g | 10% | |
| Vitamin C | 40mg | 67% | |
| Iron | 3.9mg | 22% | |
| Calcium | 136.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 39.31 Kcal (165 kJ) | ||
| Calories from fat | 14.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 11% | |
|---|---|---|---|
| Sodium | 72.59mg | 14% | |
| Potassium | 200.91mg | 19% | |
| Total Carbs | 4.82g | 7% | |
| Sugars | 2.61g | 47% | |
| Dietary Fiber | 1.39g | 25% | |
| Protein | 1.11g | 10% | |
| Vitamin C | 8.9mg | 67% | |
| Iron | 0.9mg | 22% | |
| Calcium | 30.4mg | 14% | |
* 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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