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Beet Salad with Arugula and Oranges
- prep: 20 min
- cook: 0 hr
- total: 20 min
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Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Ingredients
- 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 teaspoon red-wine vinegar
- 1 bunch arugula (1/2 pound), trimmed
- 2 oranges, peel and pith removed, cut into 1/4-inch-thick rounds
- 2 tablespoons toasted pistachios, roughly chopped
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 277 % Daily Value *
- Total Fat: 8 g 12.27%
- Saturated Fat: 1 g 6.34%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 34 mg 1.42%
- Calcium: 125 mg 12.46%
- Potassium: 449 mg 12.81%
- Magnesium: 0 mg 0%
- Iron: 3 mg 17.33%
- Zinc: 0 mg 0%
- Total Carbohydrate: 42 g %
- Dietary Fiber: 7 g 29.14%
- Sugar: 1 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 27.11%
- Vitamin C 14.38%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
