Beetroot Salad With Ginger Dressing
|Walnut halves||1⁄2 Cup (8 tbs)|
|Shallots||2 , chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Green ginger||1 Teaspoon, grated|
Boil or steam whole beetroot until tender, about 30 minutes; cool, remove skins.
Cut beetroot into fine strips.
Pee 1 orange and 1 lime finely with vegetable peeler, cut rind into fine strips.
Drop rind into pan of boiling water, drain.
Peel oranges thickly and cut into segments; save about 1/4 cup orange juice for dressing.
Arrange orange segments and beetroot strips on plate, top with walnuts, shallots and rind.
Make dressing by squeezing juice from limes, make up to 1/2 cup juice with reserved orange juice, add honey and oil.
Extract juice from ginger by pressing between 2 teaspoons; add juice to dressing; mix well, pour over salad.
Serving size: Complete recipe
Calories 2154 Calories from Fat 823
% Daily Value*
Total Fat 95 g146.3%
Saturated Fat 11.3 g56.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1423.5 mg59.3%
Total Carbohydrates 318 g106%
Dietary Fiber 78.6 g314.5%
Sugars 224.4 g
Protein 45 g90.4%
Vitamin A 67.6% Vitamin C 898.7%
Calcium 79% Iron 100.1%
*Based on a 2000 Calorie diet