Beet-Orange Salad with Ricotta

Yield: 4 servings (serving size: about 1 1/4 cups salad)

Ingredients

• 1 1/2  pounds  medium beets
• 2  navel oranges
• 1 1/2  tablespoons  extra-virgin olive oil
• Pinch of salt
• Pinch of pepper
• 2  cups  baby arugula
• 1/4  cup  part-skim ricotta cheese
• Caraway seeds

Preparation

Peel the beets, and cut them into wedges. Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice. Combine orange rind, juice, olive oil, and a pinch each of salt and pepper. Place 1/2 cup arugula on each of 4 plates. Divide beets and orange sections among the plates, and drizzle with dressing. Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.

Nutritional Information

Calories:

132

Fat:

7g (sat 2g,mono 4g,poly 1g)

Cholesterol:

5mg

Protein:

4g

Carbohydrate:

15g

Fiber:

3g

Iron:

1mg

Sodium:

88mg

Calcium:

92mg