** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a good recipe and very interesting item. This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway. Sweet smoothies and delicious. This is a good and very tangy and sweet. A deliciously sweet smoothie made. Simple recipe and is great. A fabulous smoothie for when you want something sweet and delicious. Get yourself on a good start to your five a day! This smoothie is a smoothie so simple that you can throw it together quickly for good food. This is a good , very tangy and sweet. A deliciously good an sweet made. Simple recipe and is great. This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway. Sweet smoothies and delicious one . This is a good and very tangy and sweet.
1. Trim beet tops to within 1 inch of beets and reserve tops.
2. Leave roots intact. Wrap beets in foil and bake at 350 degrees, turning once, until small knife can be easily inserted, about 1 hour.
3. Set aside until cool enough to handle. Peel oranges, removing all white pith.
4. Working over bowl to catch any juice, carefully separate each orange section from main membrane by cutting down both sides of section between flesh and membrane and gently scooping flesh away from membrane.
5. Place each cleaned section in bowl with juice.
6. When finished, squeeze juice from main membrane into bowl and discard membrane.
7. Reserve juice. Blanch reserved beet greens in large pot of boiling water just until color brightens and stems become tender, about 1 minute.
8. Remove immediately to bowl of cold water to stop cooking.
9. Drain well and dry on kitchen towel. When beets are cool enough to handle, slide peels off with your fingers.
10. Remove remaining part of tops and trim roots, reserving scraps.
11. Slice beets into rounds 1/4-inch thick. Make salad dressing by whisking together horseradish, garlic, vinegar and reserved orange juice in bowl.
12. When smooth, slowly add olive oil, beginning with just a thread.
13. When all oil is added, season to taste with salt and plenty of black pepper.
14. If necessary, add a little horseradish, lemon juice or more oil to correct acidity.
15. (Test by dipping orange section and piece of beet root into dressing.
16. Flavor should be bright but well-balanced). Add sliced beets to dressing, toss well and arrange in low mound in center of platter, leaving behind any extra dressing.
17. Add orange slices to dressing, toss well and arrange over top of beets.
18. Add greens, toss well and arrange around outside of beets.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beet, Sulfites, Garlic, Fructose Malabsorption, Pecan, Oranges, Vinegar, Olive Oil allergies.
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