Use golden, candy-cane (striped) or white beets or any other non-red beet for a stunningly colourful salad. These varieties tend not to bleed their colour. Red beets on their own will work fine, too.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
Peel and trim beets. Using mandolin or vegetable peeler, slice beets into paper-thin rounds. Place in bowl; set aside.In small skillet, toast cumin seeds over medium heat until fragrant and popping, about 1 minute.
Add oil, shallot, salt and pepper to skillet; cook, stirring, until shallot is softened, about 2 minutes.
Stir in orange juice and vinegar; cook, stirring, until reduced to 1/3 cup, 2 to 3 minutes. Pour over beets; toss to coat.
Nutritional facts Per serving: about
- Sodium 245 mg
- Protein 3 g
- Calories 190.0
- Total fat 14 g
- Potassium 453 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
%RDI
- Iron 11.0
- Folate 50.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 20.0
