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Beet and Mandarin Orange Salad

Beet and Mandarin Orange Salad

Red beets, mandarin oranges, radicchio, and walnuts tossed with a sherry vinaigrette.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Vegetables
Cuisine American
Servings 4
Calories 90 kcal

Ingredients
  

  • 3 small red beets, well washed and trimmed
  • 3 mandarin oranges, peeled and sliced
  • ½ cup sliced radicchio
  • ½ cup chopped walnuts
  • 4 cups arugula

For the Sherry Vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tbsp. sherry vinegar
  • 1 tsp. orange zest
  • 1 tbsp. honey
  • ¼ tsp. each kosher salt and black pepper

Instructions
 

  • First, cook the beets: Place the beets in a three-quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pot and simmer for thirty minutes or until the beets are tender. Rub the beets under cold running water to remove the skins. Slice the beets.
  • While the beets are cooking, make the Sherry Vinaigrette: Simply shake all the ingredients together in a small jar.
  • Toss the sliced beets with the rest of the ingredients. Add as much dressing as you like.

Nutrition

Calories: 90kcal
Keyword salad, vegetables
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