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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    Boomette's Note:

    From Rachael Ray.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 lbs medium beets, trimmed
    • 5 tablespoons orange juice
    • 2 tablespoons rice vinegar
    • 1 tablespoon Dijon mustard
    • 6 tablespoons vegetable oil
    • salt and pepper
    • 2 pork chops (about 1 1/2 pounds)
    • 2/3 head red-leaf lettuce, torn
    • 1/3 cup sliced almonds, toasted

    Directions:

    1. 1
      Preheat the oven to 400°F Wrap the beets in foil and roast until fork-tender, about 45 minutes. Let cool slightly. Using your fingers, peel the beets under running water.
    2. 2
      Meanwhile, in a bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil; season with salt and pepper. Place the pork chops and half of the orange vinaigrette in a resealable plastic bag and marinate for 1 hour.
    3. 3
      Preheat a grill pan over medium-high heat. Add the pork chops and grill, turning once, until just cooked through, 8 to 10 minutes. Let rest slightly, remove the bones and thinly slice.
    4. 4
      Meanwhile, halve the beets lengthwise, then slice crosswise 1/4 inch thick. In a medium bowl, toss the beets with half of the remaining vinaigrette. In a large bowl, toss the lettuce with the remaining vinaigrette. Divide the lettuce among 4 plates and top with the pork and beets. Sprinkle with the almonds.

    Ratings & Reviews:

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    Nutritional Facts for Orange Pork and Roasted Beet Salad

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 487.6
     
    Calories from Fat 304
    62%
    Total Fat 33.7 g
    51%
    Saturated Fat 5.9 g
    29%
    Cholesterol 68.6 mg
    22%
    Sodium 241.7 mg
    10%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 4.9 g
    19%
    Sugars 15.7 g
    62%
    Protein 26.0 g
    52%

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