Nutritional Info

Nutrition Facts

Serving Size 1 (185g)

Calories 90
Calories from Fat 9 (9%)
Amount Per Serving %DIV
Total Fat 0.9g 1%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 11mg 4%
Sodium 680.9mg 30%
Potassium 0.6mg 0%
Total Carbohydrate 13.6g 5%
Dietary Fiber 2.3g 9%
Sugars 3g
Protein 6g 12%

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Recipe Description
Baby beets are grown year round at our Carmel Valley farm where the cool Pacific fog rolls in like nature's air conditioner. The vibrant colors and sweetness of the beets and blood oranges in this salad are accentuated by the creamy white feta and crunchy nuts. Feel free to substitute mixed baby greens, mache, or frisee for the arugula. Fresh goat cheese works just as nicely as feta. If you can't find baby beets, larger ones will do fine.
Prep time
15 min
Cook time
0 min
Ready In
15 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  spiced candied walnuts, toasted
1/4 Cup(c)  feta cheese, crumbled
2   blood oranges or naval oranges, segmented
6 Cup(c)  baby arugula, carefully rinsed and dried, if needed
1/3 Cup(c)  orange walnut vinaigrette
1 Pound(lb)  baby beets, roasted, at room temperature

Preparation

Cut the beets in half or quarters so that they are bite sized. If you are using larger beets, cut them into 1/2 inch dice. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. The salad can be prepared to this stage 1 day in advance, if desired. Just before you plan to serve the salad, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to lightly coat the arugula, then taste to see if more vinaigrette is needed. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on top of the greens and sprinkle the feta and walnuts over them. Serve immediately.

Additional notes

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