Beet and orange salad
Temps de préparation / Prep time
Cuisson / Cook time
Auteur / Author: Marie-Rose Avakian
: accompaniment
Portions: 6
- 6 beets (medium size), washed and brushed (if the leaves are fresh, remove and reserve them)
- 1 small red onion, thinly sliced
- 2 supremes of orange
- 1 handful walnuts (optional)
- Orange zest
- ⅓ cup red wine vinegar
- ¼ T olive oil
- Preheat the oven to 400 F (180 C).
- Wrap beets in parchment paper and cook in the oven, about 50 minutes.
- Once listless, Peel and cut beets, diced or sliced (to your taste).
- Add the remaining ingredients.
- Salt and pepper to taste.
Serve the salad at room temperature. If the reserved leaves are tender, you can add them to the salad.
: : per 100 grams of cooked beets Fa Lipides / gras: - 0.1 g c Glucides / Carbs: 17 g-S Sucre / Sugar: 68 g-S Sodium: 4, 1 mg Fibres / Fibers: fiber 2.3 g Protéines / Protein: protein 2.3 g Cholestérol / Cholesterol: 0.2 mg-
Recipe by Nutrimonde at https://nutrimonde.ca/en/betteraves-why-and-how-eat-salad-of-beets-and-oranges-tonic-juice/
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