Beets with Orange Vinaigrette

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes. Place the beets in a
mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange
segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

Categories: Select Recipes

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