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Harvard Beet Salad



  • Prep Time: N/A
  • Cooking Time: N/A

Harvard Beet Salad

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Place beets in an 8-inch square baking dish.=14
Combine sugar, vinegar, cornstarch, and salt in a small saucepan.
Bring to a boil over medium heat.
Stir in marmalade; let cool slightly. Pour over beets; cover and marinate
in refrigerator 8 hours, stirring occasionally.=14
Drain beets, reserving 2 tablespoons marinade.
Combine reserved marinade and orange sections; toss gently. Stir in beets.
Arrange salad on individual lettuce-lined salad plates, if desired. Serve
immediately. (111 calories per serving)=14 Protein 0.9 Fat 0.1 Carbohydrate
28.6
Cholesterol 0 Iron 0.4 Sodium 177 Calcium 24

Ingredients:

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1 15 oz. Drained Sliced Beets
1/3 c Cider Vinegar
1/4 ts Salt
2 Med., sectioned Oranges
1/3 c Sugar
2 ts Cornstarch
1 tb Low-Sugar Orange Marmalade
Green Leaf Lettuce-optional

Serves:

4 Servings

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