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Pickled Beet Salad
Source: National Pork Board

Pickled beets and lettuce with an orange juice and vinegar based dressing.

Prep Time: 60 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 184.7
Total Carbs 30.1 g
Dietary Fiber 3.3 g
Sugars 25.0 g
Total Fat 7.0 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 583.2 mg
Protein 2.8 g
Sodium 121.2 mg
Dietary Exchanges
1 1/2 Fat , 5 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  Beets, pickled
2 tbsp  orange juice
2 tbsp  cider vinegar
2 tbsp  olive oil
0 1/4 tsp  salt substitute seasoning
0.125 tsp  fresh dill weed
  1. Chill beets. Drain and arrange on 4 lettuce-lined salad plates.
  2. In jar with tight-fitting lid, shake together the orange juice, cider vinegar, olive oil, salt, and dill weed.
  3. Drizzle on salad.

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