Spiced Beets, Orange & Mint Salad

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Total Time (mins)
20
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 220
Nutrients

Nutrition Facts

Serving Size 243g

Amount per serving
Calories 220 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 80 mg 3 %
Potassium 520 mg 15 %
Carbohydrate 32 g 11 %
Fiber 6 g 24 %
Sugars 15 g
Protein 5 g
Vitamin A 35 %
Vitamin C 45 %
Calcium 6 %
Iron 10 %
Vitamin K 25 %
Folate 30 %
Phosphorus 10 %
Magnesium 15 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Flavor and spice go hand in hand in this colorful salad. Sweet, tangy citrus and mustard seed balance perfectly with pickled beets and nutritious DOLE Organic Spring Mix. It’s amazing how easily thinly sliced pickled vegetables can add a dynamic taste and crunch to any seasonal produce. Make them the centerpiece of today’s salad or add them to tomorrow’s meal.

Ingredients

  • ½ cup white vinegar
  • ¼ cup agave nectar
  • 1/2 teaspoon mustard seeds
  • 2 small beets, peeled and thinly sliced
  • 1 pkg. (5 oz.) DOLE® Organic Spring Mix
  • Orange Vinaigrette (recipe below)
  • 1-1/3 cups cooked red quinoa
  • 4 DOLE Radishes, halved
  • 1 orange, peeled and segmented
  • 1 DOLE Apple, peeled and julienned
  • 1 teaspoon chopped mint

Directions

  1. Heat vinegar, agave nectar and mustard seeds to boiling. Pour hot liquid over beet slices, covering completely. Set aside for 10 minutes. Drain the beet slices before adding them to the salad.
  2. Toss DOLE Organic Spring Mix salad blend with Orange Vinaigrette. Divide between four medium plates. Compose the salad by arranging beet slices, quinoa, orange segments, DOLE Apple slices, DOLE Radishes and mint over the greens. Serve immediately.

Orange-Vinaigrette: Whisk together 2 tablespoons orange juice, 1 tablespoon grated orange peel and 2 tablespoons olive oil.

Tip: Quick pickling adds flavor and crunch to any plate. They are made in the length of time it takes to bring pickling mixture to a boil. Easy to make and amazing when enjoyed.

Tip: How to julienne. “Julienne” is another name for cutting vegetables into matchstick shape. Trim a vegetable or fruit into ¼-inch-thick slices. Rectangles that are sized about 2”x 3”. Then thinly slice the rectangle into ¼-inch strips.

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Spiced Beets, Orange & Mint Salad Flavor and spice go hand in hand in this colorful salad. Sweet, tangy citrus and mustard seed balance perfectly with pickled beets and nutritious DOLE Organic Spring Mix. It’s amazing how easily thinly sliced pickled vegetables can add a dynamic taste and crunch to any seasonal produce. Make them the centerpiece of today’s salad or add them to tomorrow’s meal. Prep Time:10 minutes Cook time: Serves: 4
Nutrition facts: 220 Calories, 8 grams fat
Ingredients: ½ cup white vinegar, ¼ cup agave nectar, 1/2 teaspoon mustard seeds, 2 small beets, peeled and thinly sliced, 1 pkg. (5 oz.) DOLE® Organic Spring Mix, Orange Vinaigrette (recipe below), 1-1/3 cups cooked red quinoa, 4 DOLE Radishes, halved, 1 orange, peeled and segmented, 1 DOLE Apple, peeled and julienned, 1 teaspoon chopped mint, Directions:Heat vinegar, agave nectar and mustard seeds to boiling. Pour hot liquid over beet slices, covering completely. Set aside for 10 minutes. Drain the beet slices before adding them to the salad.

Toss DOLE Organic Spring Mix salad blend with Orange Vinaigrette. Divide between four medium plates. Compose the salad by arranging beet slices, quinoa, orange segments, DOLE Apple slices, DOLE Radishes and mint over the greens. Serve immediately.

Orange-Vinaigrette: Whisk together 2 tablespoons orange juice, 1 tablespoon grated orange peel and 2 tablespoons olive oil.Tip: Quick pickling adds flavor and crunch to any plate. They are made in the length of time it takes to bring pickling mixture to a boil. Easy to make and amazing when enjoyed.Tip: How to julienne. “Julienne” is another name for cutting vegetables into matchstick shape. Trim a vegetable or fruit into ¼-inch-thick slices. Rectangles that are sized about 2”x 3”. Then thinly slice the rectangle into ¼-inch strips.