A vibrant beet salad featuring roasted beets, crisp fennel slices and juicy orange segments.
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Servings: 6
Ingredients
- 1/8 tsp sea salt
- 4 each red beets
- 2 Tbsp lime juice fresh pressed
- 18 sprigs fresh cilantro
- 1/4 each red onion sliced thin
- 1/2 cup fresh fennel sliced thin
- 2 Tbsp lemon juice fresh pressed
- 8 each orange
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Instructions
- Pre-heat the oven to 400F. Wrap the beets in foil and place on a baking sheet, roast until tender; about 2 hours. Peel and slice the beets, cover and refrigerate.
- Segment the oranges reserving the juice in a bowl. To segment, cut off the outer orange skin, and slice between the pith (white membrane) with a knife to remove each segment free from the pith. Slice the onions and fennel very thinly. Juice the lime and lemon.
- Add the onion and fennel to the orange juice, then add the lemon juice and lime juice and stir. Let the mixture marinate for 5-10 minutes to soften the onion. Season with the sea salt.
- Arrange the beets alternately with the orange on a plate and top with the fennel and onion. Garnish with cilantro sprigs.
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Nutrition
Serving: 1cup | Calories: 120kcal | Carbohydrates: 29g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Sodium: 80mg | Fiber: 6g
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