- 1 15-ounce can of sliced beets, drained
- 1 orange
- 4 cups shredded dark green lettuce, washed and dried
- 2 tablespoons balsamic vinegar
- Black pepper to taste
- Drain the beets, slice them into large sticks, and place them in a medium mixing bowl.
- Peel the orange with a knife and cut into thin wedges, removing any visible seeds.
- Toss oranges with the beets and serve over dark green lettuce in drinking glasses.
- Sprinkle the salad with balsamic vinegar and a dash of black pepper.
- Serves 4. Each serving contains 55 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 177 mg sodium, 13 g carbohydrate, 3 g dietary fiber, 9 g sugar, and 2 g protein.
- Each serving has 55% DV vitamin A, 38% DV vitamin C, 4% DV calcium, and 11% DV iron.
- You can also use roasted and peeled beets for this recipe.
- Feel free to substitute spinach or arugula for the dark green lettuce.
- The citrus possibilities are endless! Try this salad with tangerines or blood oranges for a different flavor profile and an extra pop of color.
- Don’t like the new look? Serve this salad on a plate! It’s just as pretty that way.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.