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Roasted Beet, Onion, and Orange Salad















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


1 pound beets
small ones
1 tablespoon olive oil, extra-virgin
1 x salt and black pepper
to taste
½ pound pearl onions
2 each oranges
peeled and cut into wedges
2 tablespoons hazelnut oil
1 tablespoon coriander
leaves, coarsely chopped fresh, plus extra for garnish
½ cup orange juice
freshly squeezed
2 tablespoons hazelnuts (filberts)
toasted and peeled
1 ounce pecorino cheese
optional, grated on medium-sized holes of box grater


Preheat the oven to 400℉ (200℃).

Cut the stems and tails off the beets.

Do not peel.

Line the bottom of a baking pan with foil.

Place the beets in the pan and toss them with half of the olive oil, salt and pepper.

Roast for 25 minutes.

Trim both ends off the pearl onions.

Then toss them with remaining olive oil and salt and pepper.

Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.

Peel and remove the membranes from the oranges with a sharp paring knife.

Cut the oranges in half lengthwise and then crosswise into thin slices.

Seed the slices, if necessary.

Peel and quarter the beets.

Lay the beets on a large platter.

Top the beets with the orange pieces. Scatter the roasted onions around the beats.

In a medium bowl, combine the hazelnut oil, coriander, and orange juice.

Whisk until well combined and season with salt and pepper.

Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 14835% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 81%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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