Beet-Orange Salad with Ricotta
Leigh Beisch
Ingredients
- 1 1/2 pounds medium beets
- 2 navel oranges
- 1 1/2 tablespoons extra-virgin olive oil
- Pinch of salt
- Pinch of pepper
- 2 cups baby arugula
- 1/4 cup part-skim ricotta cheese
- Caraway seeds
Preparation
Peel the beets, and cut them into wedges. Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice. Combine orange rind, juice, olive oil, and a pinch each of salt and pepper. Place 1/2 cup arugula on each of 4 plates. Divide beets and orange sections among the plates, and drizzle with dressing. Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.
Print
- Yield: 4 servings (serving size: about 1 1/4 cups salad)
Nutritional Information
| Calories per serving: | 132 |
|---|---|
| Fat per serving: | 7g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 4g |
| Carbohydrates per serving: | 15g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 5mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 88mg |
| Calcium per serving: | 92mg |
Good to Know
Believe it or not, beets have a lot of sugar but very few calories, so you can have something sweet without the guilt. They also are rich in cancer-fighting antioxidants.This Recipe Is
Health
[an error occurred while processing this directive]