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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beet, Onion and Orange Salad

Source: dLife

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

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 10.1 Fat, 0.6 Vegetables, 0.6 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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Servings

Ingredients

2.0
2 cup fresh baby spinach 1.0
1 each medium oranges 2.0
2 oz Beets, canned, drained, slices 2.0
2 tbsp fresh chopped red onion 0.5
0 1/2 tbsp orange juice 0.5
0 1/2 tsp fresh lemon juice 1.5
1 1/2 tbsp olive oil 1.0
1 pinch salt and pepper 1.0
1 tsp chopped parsley

Directions

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.
Whisk the orange juice, lemon juice, and olive oil together in a bowl. Sprinkle with salt and pepper.
Set the salad greens next to the oranges and beets on the plate. Pour the juice mixture over all.