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Beet Orange Salad

Video Description

If you are looking to make whip up something that's easy but still special, this beet orange salad is ideal. Salads can be boring and bland, and adding flavor can diminish the nutritious benefits to your green diet. This is an incredibly healthy salad which has tons of natural flavor. The perfect balance of nutrition and taste! 

This salad rely's on beets and blood oranges to bring the flavor. Both are high in immune-boosting vitamin C so if your looking for a meal to help fight off an illness you got the right one. Beets are also high in fiber and potassium as well as manganese which is great for bones, liver, kidney and pancreas. 

In this episode of Eating by Heart, Colombe makes her signature entertaining salad - baby greens, beets, blood oranges, and warm goat cheese. The flavors in this recipe taste indulgent but are actually healthy. Beets actually lower blood pressure, so don't be shy when reaching for second helpings!

 

 

Duration: 03:14 Last Updated On: 2015-09-11

Beet Orange Salad Recipe.

Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
353
17.65% Complete
18%
Fat
26g
40.0% Complete
40%
Cholesterol
22mg
7.33333333333% Complete
7%
Sodium
274mg
11.9130434783% Complete
12%
Carbohydrates
21g
16.2790697674% Complete
16%
Fiber
5g
20.0% Complete
20%
Sugar
11g
22.0% Complete
22%
Protein
12g
23.5294117647% Complete
24%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Lower Sodium
Vegetarian
Vegetarian
Heart Healthy
Heart Healthy
Lower Cholesterol
Lower Cholesterol
Ingredients
  • 4 medium beets
  • 4 cups baby greens
  • ½ cup Panko bread crumbs
  • ⅓ cup olive oil
  • Sea salt to taste
  • 1 Blood Orange
  • 1 log goat cheese (cut into 3/4 inch pieces)
  • 2 egg whites
  • ¼ cup orange juice
Method
Prepare the goat cheese by cutting the log into 3/4 inch pieces. In a small bowl, lightly whisk the egg whites and add 1 tablespoon of water. Dunk the goat cheese in the egg whites and then in the bowl of breadcrumbs to cover the cheese. Refrigerate the goat cheese rounds for at least 30 minutes. Place the beets in a medium pot and cover with water. Bring to a boil and cook on a simmer until cooked through (about 30-40 minutes). Allow to cool slightly and remove the skin. Heat 2 tablespoons olive oil in a nonstick pan. Saute the cheese rounds about 2 minutes each side or until lightly golden and crisp. Cut the beets in half, and then cut the halves into 4 half-moons. Slice each end of the orange. Then using a knife, peel the skin off. Cut into ¼ inch rounds. Whisk the orange juice and olive oil with ¼ teaspoon salt in a small bowl. Pour a little bit over the beets when they are in a separate bowl. In a large bowl, drizzle the dressing over the greens and toss. Add the beets and the blood orange. Serve with warm goat cheese over top. Serves 4
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