Beet Salad with Oranges and Romaine
4

Serves 6 to 8

Crunchy jicama and bright, tender beets are the perfect duo in this bright salad. When in season, substitute blood oranges or grapefruit when for the oranges. If you're in a hurry, skip the marinating time for the beets.

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    Ingredients: 
    • 4 large beets, peeled
    • 3 oranges
    • 5 tablespoons lime juice
    • 2 1/2 tablespoons orange juice
    • 1/4 cup olive oil
    • Salt and pepper, to taste
    • 1 medium jicama (about 1 pound), peeled and cut into chunks
    • 1 head romaine lettuce, trimmed and chopped
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    Method: 

    Put beets into a medium pot, cover with salted water and bring to a boil. Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. When cool enough to handle, cut into chunks.

    Zest oranges then transfer zest to a large bowl; reserve oranges. Add lime juice, orange juice, oil, salt and pepper and whisk together. Add beets, toss well, cover and set aside at room temperature for 1 hour.

    Cut stem and blossom ends off of oranges. Working close to the flesh, use a paring knife to carefully cut away the entire rind and white pith of each orange then cut between the white membranes to remove segments, discarding any seeds as you go; transfer to a bowl.

    To serve, add jicama to bowl with beets, toss to coat and season with salt and pepper. Arrange lettuce on plates then spoon beet mixture over lettuce, top with oranges and serve.

    Nutritional Info: 
    Per Serving:150 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 210mg sodium, 19g carbohydrate (6g dietary fiber, 11g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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