Harvard beet salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15 oz. Drained Sliced Beets | |
| ⅓ | cup | Cider Vinegar |
| ¼ | teaspoon | Salt |
| 2 | Med., sectioned Oranges | |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Low-Sugar Orange Marmalade |
| Green Leaf Lettuce-optional | ||
Directions
XXXJ77A
Place beets in an 8-inch square baking dish. 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. 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) Protein 0.9 Fat ⅒ Carbohydrate 28⅗ Cholesterol 0 Iron ⅖ Sodium 177 Calcium 24