greens with beets and oranges

greens with beets and oranges

prep time: 20 minutes
cook time: 40 minutes
ready in: 1 hour

makes: 6 servings, 2 cups each


  • 1/4 cup orange juice
  • 2 Tablespoons Giant balsamic vinegar
  • pinch of ground cumin
  • pinch of ground Giant cinnamon
  • freshly ground Giant black pepper to taste
  • 2 Tablespoons Giant olive oil
  • 6 small fresh beets
  • 2 oranges
  • orange zest
  • 6 cups lettuce greens
  • 1/4 cup toasted walnuts

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Combine the orange juice, vinegar, cumin, cinnamon and pepper. Whisk in the oil until thoroughly blended. Refrigerate until ready to serve.
  2. Cut off the tops of the beets, leaving 1 inch of the stem, and wash them. Place the beets in a medium pot, cover with cold water and bring to a boil. Cook, covered, until the beets are very tender, 30 to 40 minutes.
  3. Drain the beets and let cool. When the beets are cool enough to handle, slip them out of their skins and cut into quarters. Place in a bowl and set aside.
  4. Using a sharp knife, peel the oranges, carefully removing all of the bitter white pith and membranes. Carefully cut the orange sections away from the membranes.
  5. With a vegetable peeler, remove some of the zest from the orange peels and cut it into thin strips. Blanche the zest in boiling water for 3-4 minutes.
  6. Arrange lettuce greens on individual plates. Top with cooked and quartered beets, orange sections and toasted walnuts.
  7. Pour on the dressing (whisk again before using) and garnish with orange zest strips. Serve immediately.

per serving: 140 calories, 8g total fat, 1g saturated fat, 0mg cholesterol, 70mg sodium, 17g carbohydrates, 5g fiber, 4g protein