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    You are in: Home / Recipes / Beet and Orange Salad Recipe
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    Beet and Orange Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Studentchef's Note:

    The Montreal gazeete got this recipe from the cookbook Dinner Chez moi: The Fine Art of Feeding Friends. I didn't know there was an art to making food for friends, I jsut care enough about them to give them something good to eat.

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    Units: US | Metric


    1. 1
      Grate zest ofone organce into a large bowl, and peel all three oranges, removing sections from the membrane, using a sharp knive. Add the orange sections to the peel.
    2. 2
      Squeeze the membranesinto the bowl to extract any remaining juice. Add balsamic vinegar and lemon juice drop by drop, and then stir in the olive oil. Toss to get a bit of a dressing going. Season with salt and peepr.
    3. 3
      Add arugula or lettuce and warm beets, and serve with chopped pistacios and Parmesan cheese shavings.

    Ratings & Reviews:


    Nutritional Facts for Beet and Orange Salad

    Serving Size: 1 (136 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 99.0
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 42.1 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 2.7 g
    Sugars 10.2 g
    Protein 1.7 g

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