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Kathleen Carmichael: "I have made this several times and it's absolutel…" Read More
12Ingredients
25Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 beets (medium-large, roasted and peeled)
- 2 fennel bulbs (trimmed, quartered and sliced thin)
- 1 Orange (large naval, peeled and sliced in rounds)
- 1 bunch leafy greens (choice, arugula or butter lettuce work well)
- 3 Tbsp. fresh mint
- 1/4 cup lime juice
- 2 tsp. maple syrup
- 1 Tbsp. cilantro (chopped)
- 1/4 tsp. cumin (or to taste)
- sea salt
- pepper
- 1/4 cup olive oil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium970mg28% |
| Protein4g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A8% |
| Vitamin C120% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kathleen Carmichael 7 years ago
I have made this several times and it's absolutely delish! To save time I roast beets in the oven, peel and cut into cubes and splash with balsamic- store in the fridge. I make the dressing, slice the fennel and pour some dressing over it- store in the fridge. Next day assemble the salad in minutes- perfect!