Nutrition Information (per serving)
calories
35
protein
1 g
sodium
141 mg
carbohydrates
5 g
fat
1 g
fiber
1 g
cholesterol
0 mg
Servings
6
Ingredients
3 med-lg sized beets
Pinch sea salt
Dressing
⅓ cup water
¼ cup diced carrots
1 Tbsp diced shallots
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp fresh grated orange zest
2 tsp extra virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp minced red onion
2 Tbsp minced carrots
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
2 oranges, peeled and sectioned
Instructions
- Preheat oven to 450F.
- Scrub beets and trim roots and tops. Wrap in tin foil and bake for 1 hour. Cool, peel and thinly slice. Evenly divide beet slices onto 6 small plates. Sprinkle with salt.
- Combine all ingredients for dressing in a blender and puree until very smooth. Drizzle 2 tablespoons of dressing over each serving of beets.
- In a small bowl, combine red onion, carrots, parsley and chives.
- Sprinkle 1 tablespoon onion/carrot/herb mixture on top of the beets. Garnish each serving with 3 orange sections.
