Beet & Kumquat Salad

Beet & Kumquat Salad - 3 Guiding Stars

Active Time

30 min.

Total Time

1 hour 30 min.

Servings

6 (272 g)

Kumquats are a seasonal treat worth keeping and eye out for. If you’ve never tried them, this simple salad is a perfect place to start. The sweetness of beets pairs perfectly with their tangy citrus bite.

Tip: You can swap fresh beets for no-salt-added canned beets for a speedy preparation. Fresh is a little more delicious here, but canned gets the job done in no time flat.

Ingredients

Dressing:

1 Tbsp. chopped mint leaves
3 tsp. crushed coriander seed
1 Tbsp. Dijon mustard
¼ cup olive oil
½ cup orange juice
Juice of one lemon
½ tsp. salt

Salad:

2 lbs. beets
1 red onion, thinly sliced
20 kumquats, washed and quartered

Directions

Whisk together dressing ingredients and place in fridge to combine flavors while beets cook.
Cover beets with water in a large saucepan. Bring to boil, then lower heat to simmer. Cook until fork tender, adding more water if needed to prevent boiling the pan dry (1 hour).
Drain the water and set aside beets to cool until safe to handle (15 minutes). With a towel, or paper towel, rub the beets to remove skin. Quarters and place in mixing bowl with onions and kumquats.
Toss vegetables with dressing and serve immediately.

Nutritional analysis per serving: Calories 210; Total Fat 10g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 350mg (15% DV); Total Carbohydrate 29g (11% DV); Dietary Fiber 9g (32% DV); Total Sugars 19g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Vitamin C 50% DV; Manganese 25% DV; Copper 20% DV.