Moroccan Orange Beet Salad

Moroccan Orange Beet Salad

2006 Aunt Nellie’s “Beet The Clock” Recipe Contest
1st Prize – Everyday Favorites
Karen Tedesco, Webster Groves, MO 


PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  • 1  jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained and quartered
  • 1  can (15 ounces) chickpeas or garbanzo beans, drained
  • 1 tablespoon grated orange peel
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1/2  teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 4  cups mixed baby salad greens
  • 1/3  cup crumbled feta cheese
  • 1/4  cup pistachios, chopped

DIRECTIONS

Makes 4 servings.

  1. Place beets and beans in medium bowl.  Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat.
  2. Arrange greens on 4 individual plates.  Spoon beet mixture over greens; sprinkle with cheese and pistachios.

NUTRITION INFORMATION

Per serving (1/4 of recipe): 341 calories; 11 g protein; 39 g carbohydrate; 16 g fat; 776 mg sodium; 17 mg cholesterol; 8 g dietary fiber; 3 mg iron; less than 1 mg thiamin; 788 IU vitamin A; 15 mg vitamin C.