Beetroot and Orange Salad

Beetroot and Orange Salad

Beetroot and Orange Salad

I wanted something to serve with basic tinned tuna. Yes, I know it is better to eat fresh but I’d been out all day so this is my interpretation of a healthier “ready meal”.

Ingredients
1 small cooked beetroot
1 orange
Fresh chives
Ground black pepper

Method
Peel and thinly slice orange and beetroot and arrange in a circular pattern on the plate. (I added the 2 tablespoons of tuna to the centre of the salad) Chop up chives or herbs of choice and sprinkle over the salad. Season with ground black pepper.

Prep time less than 10 mins!

Facts about Beetroot

According to Self Nutrition Data beetroot is

“Very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Magnesium and Potassium, and a very good source of Folate and Manganese.”

But I also learn from the About.com Guide

“Beetroot has one of the highest sugar contents of any vegetable. Up to 10 per cent of beetroot is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.”

Sounds good to me providing I practise portion control!

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14 responses to “Beetroot and Orange Salad

  1. Your food combo looks delicious and it’s pretty too. Festive foods mostly always make the meals more enjoyable.
    That’s interesting info about beets.
    🙂

  2. A curious combination of textures but it looks very appetizing, especially with the tuna.
    That is interesting information about beetroot because I just love the stuff! I grew my own this year and although the beets were small, they were absolutely delicious! You can also use the new baby leaves in a salad!

  3. Reblogged this on Piglet in Portugal and commented:

    I’ve just added an unusual recipe to my healthier blog. If you know any interesting facts about beetroot, or have any beetroot recipes to share please leave a note…

  4. Pingback: Beetroot and Orange Salad | Piglet in Portugal

  5. That looks like a really tasty combination piglet. I like to slice very lightly cooked beetroot in the julienne way on a mandolin, drizzle with balsamic vinegar and toss in some coriander leaves just before serving. Thanks for a good idea, I am going to try it soon.

  6. Pingback: Beetroot and Orange Salad | The Blog Farm - A Growing Blog Community

  7. How about Gluten and Dairy Free Beet and Poppy Seed Muffins from this blog http://www.cannellevanille.com/gluten-free/our-new-favorite-red-beet-and-poppy-seed-muffins/.

  8. Pingback: Beetroot Koora or Beetroot Curry « ãhãram

  9. Pingback: Beetroot Koora or Beetroot Curry | ãhãram

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