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Beet, Onion and Orange Salad
Source: dLife

Beet, onion, orange, and mixed greens topped with a citrus dressing.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 141.7
Total Carbs 14.7 g
Dietary Fiber 4.9 g
Sugars 8.0 g
Total Fat 10.1 g
Saturated Fat 1.4 g
Unsaturated Fat 1.1 g
Potassium 97.0 mg
Protein 1.3 g
Sodium 58.5 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 1 Fruits
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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2 cup  fresh baby spinach
1 each  medium oranges
2 oz  Beets, canned, drained, slices
2 tbsp  fresh chopped red onion
0 1/2 tbsp  orange juice
0 1/2 tsp  fresh lemon juice
1 1/2 tbsp  olive oil
1 pinch  salt and pepper
1 tsp  chopped parsley
  1. Peel the orange and cut crosswise into 1/4-inch rounds, saving the juices in a bowl. Divide the orange slices onto 2 plates and alternate with the beet slices. Sprinkle the red onion on top. Refrigerate, covered, for 10 to 40 minutes.
  2. Whisk the orange juice, lemon juice, and olive oil together in a bowl. Sprinkle with salt and pepper.
  3. Set the salad greens next to the oranges and beets on the plate. Pour the juice mixture over all.

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