| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 can mandarin oranges, drain reserving 2 tablespoons juice
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 can sliced beets, drained
- 1 sprig mint, leaves torn
Instructions
- Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 101 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 167 mg |
| Serving Size | 1 of 4 servings |
| Calories | 101 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 167 mg |
Reviews
The beets go really well with the mint and mandarins. This is a super-easy recipe for when you want to make something out of the ordinary and healthy.
I think I only ate this because of the mandarin oranges! I don’t love canned beets!
I made this salad to accompany Alton’s chimney tuna. It was great. The only change I made was using fresh beets instead of canned. I peeled and baked the beets in the oven until they were tender, cooled the beets and added them to the salad.
Okay, I changed everything. I used fresh shredded beets, chopped navel oranges and cilantro instead of mint. It is delicious!