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Title:   Beet, Endive, and Orange Salad

Nutrition facts

Serving Size 1/6 recipe
Amount per serving
Calories 157 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 6g 9%
  Saturated Fat 0g 0%
Cholesterol 8mg 3%
Sodium 321mg 13%
Total Carbohydrates 32g 11%
  Dietary Fiber 3g
Protein 11g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 6
Rubbing roasted beets with paper towels is the easiest way to remove their skins.
6large beets(about 2 pounds), scrubbed and stems removed
6navel oranges
1tablespoon red-wine vinegar
1/2teaspoon salt
1/2teaspoon freshly ground pepper
1 1/2tablespoons canola oil
1cup fresh flat-leaf parsleyleaves, coarsely chopped
3heads Bibb lettuce(1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2heads Belgian endive(about 1/2 pound), cut into 1/2 -inch pieces
1/4pound ricotta salataor feta cheese, crumbled
Olive-oil cooking spray
 1.   Heat oven to 450º. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
 2.   Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
 3.   Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; purée until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
 4.   Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.
  Per serving: 157 calories, 6 g fat, 8 mg cholesterol, 32 g carbohydrate, 321 mg soldium, 11 g protein, 3 g dietary fiber.

WW Points: 3
Cal: 157 ; Fat: 6 ; Fiber: 3

last edit by blozzom, 9/26/2006 9:34:39 AM

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Meals, Entrees, and Sidedishes   RECIPES   Salad  

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