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Beet, Orange and Green Salad

Yield: Serves 4 - 1-1/4 cups per serving.



15-ounce can sliced beets, drained
1 whole orange
4 cups shredded dark green lettuce
2 tablespoons balsamic vinegar
Black pepper to taste

Drain the beets, slice them into large sticks and place them in a medium-sized 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. Sprinkle the lettuce with balsamic vinegar and a dash of black pepper.