Beet-Orange Salad with Ricotta
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Ingredients
- 2 navel oranges
- 1 1/2 tablespoons extra-virgin olive oil
- Pinch of salt
- Pinch of pepper
- 2 cups baby arugula
- 1/4 cup part-skim ricotta cheese
- Caraway seeds
- 1 1/2 pounds medium beets
Preparation
Peel the beets, and cut them into wedges. Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice. Combine orange rind, juice, olive oil, and a pinch each of salt and pepper. Place 1/2 cup arugula on each of 4 plates. Divide beets and orange sections among the plates, and drizzle with dressing. Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.
Yield & Time
4 servings (serving size: about 1 1/4 cups salad)
Nutritional Info
- CALORIES 132
- FAT 7g (sat 2g, mono 4g, poly 1g)
- PROTEIN 4g
- CARBOHYDRATE 15g
- FIBER 3g
- CHOLESTEROL 5mg
- IRON 1mg
- SODIUM 88mg
- CALCIUM 92mg
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