Orange and beetroot salad
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 211, total fat 14 G., saturated fats 2 G., proteins 3 G., carbohydrates 20 G., fiber 5 G., cholesterol 0 mg, sodium 96 mg, sugar 14 G.
Calories 211, total fat 14 G., saturated fats 2 G., proteins 3 G., carbohydrates 20 G., fiber 5 G., cholesterol 0 mg, sodium 96 mg, sugar 14 G.
This simple, colorful salad will be a great complement to holiday meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of beets
- 0.25 cup olive oil
- 2 tablespoons sherry vinegar
- 2 tbsp chopped chives
- Salt and black pepper to taste
- A bunch of arugula
- 2 blood oranges, divided into segments
We recommend
Recipes with similar ingredients: beet, Oranges, sherry vinegar, arugula
Cooking the dish according to the recipe:
- Boil 450 grams of beets in salted water until soft, 30-40 minutes. Dry, peel, and cut into wedges.
- In a salad bowl, toss the beets with 1/2 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives, salt, and pepper. Add one bunch of arugula and 2 blood oranges, sliced, and toss.
Recipe beet salad.
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