Citrus Beet Salad
Yield: 6 servings
1 (16-ounce) jar sliced pickled beets, drained
1 cup thinly sliced carrots
1 cup seedless orange or tangerine sections
1/4 cup thinly sliced red onion or caramelized onions
2 tablespoons chopped parsley or chives
3 tablespoons balsamic vinegar
3 tablespoons orange marmalade
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
Combine beets, carrots, orange sections, onions and parsley in a large
mixing bowl. In a small mixing bowl, whisk together vinegar, marmalade,
salt, pepper and oil. Pour over beet mixture; toss gently to combine.
Chill for 2 hours or as long as 1 week.
Per serving: 120 calories; 2g fat (17 percent calories from fat); no
cholesterol; 1g protein; 26g carbohydrate; 3g fiber; 391mg sodium.
Adapted from "The Kimbell Cookbook," by Shelby Schafer.
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