Ingredients:
- 1/2 pound small cooked beets, canned or vacuum packed
- 2 large navel oranges
- 1 tbsp red wine vinegar
- 1 tsp olive oil
Preparation:
Slice beets and place in a medium bowl. Peel and segment oranges. Slice each segment in half vertically. Combine red wine vinegar and olive oil. Drizzle over beets and orange slices. Refrigerate until ready to serve.Serves 4
Per Serving: Calories 66, Calories from Fat 11, Total Fat 1.3g (sat 0.2g), Cholesterol 0mg, Sodium 45mg, Carbohydrate 12.2g, Fiber 3g, Protein 1.5g
