Mushroom Beet Salad with Orange Balsamic Dressing
A salad that can be a meal in itself or a lovely accompaniment to a grain or vegetable dish. Beets are full of silicon, and are used to stimulate blood circulation and liver function in Chinese medicine. Almonds increase the calorie content of this salad, and are full of calcium.
Servings: 2 servings
Ingredients
- 1 cup mushrooms
- pinch sea salt
- 1 Tbsp balsamic vinegar
- 1 cup beet, root portion only
- 2 cup lettuce, green or red
- 1/2 cup almonds, toasted and chopped
Dressing
- 1 cup orange, zested and juiced (about 1/4of juice)
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- pinch sea salt
Instructions
- Slice the mushrooms, put them in a covered container, sprinkle with sea salt and balsamic vinegar and shake. Leave them aside to marinate – the longer the better!
- Put the beets whole, unpeeled, into a pot with a small amount of water. Bring to a boil, and cook the beets for about 20 minutes.
- Prepare the dressing by combining the orange juice, zest, oil, vinegar and salt in a jar and shake, or a bowl and whisk.
- Toast the almonds at 350 for about 5 minutes, or until you can start to smell them. Remove them from the oven immediately.
- When the beets are soft when pierced with a skewer or fork, remove them from the pot and allow them to cool. Peel and slice them into thick bite-size chunks.
- Rinse and dry the lettuce, and then tear it into bite-size pieces into a large salad bowl. Add the mushrooms along with the beets to the bowl. Pou r the dressing over the salad and toss. Save any leftovers in the fridge for your next salad.
Nutrition
Calories: 438kcal | Carbohydrates: 29g | Protein: 12g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 67mg | Potassium: 875mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2900IU | Vitamin C: 80.9mg | Calcium: 150mg | Iron: 2.9mg
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