Harvard beet salad

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Recipe by: erblin

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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

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 0.1 Carbohydrate 28.6
Cholesterol 0 Iron 0.4 Sodium 177 Calcium 24