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Nutrition Facts
Serving Size 273 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 30 mg 1%
Total Carbohydrate 42 g 14%
Dietary Fiber 10 g 40%
Sugars 32 g
Protein 9 g
Vitamin A 30% Iron 6%
Vitamin C 20% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Charred Beet Salad with Orange and Arugula
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

2 Lb fresh gold or red beets, tops trimmed and beets washed
10 Oz Central Market Organics Arugula, two containers
2 large navel oranges, skin peeled, oranges thinly sliced
1/3 cup(s) fresh shallots, thinly sliced or julienned
1/2 cup(s) IL Villaggio Ricotta Salata Cheese, shaved
1/2 cup(s) honey toasted pecans, crushed
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Bring a large pot of water to a boil, add beets with a generous pinch of salt, lower heat to a simmer and cook until fork tender. Drain water, allow to cool, peel skins and set aside.
Preheat grill to medium-high heat.
Cut beets into quarters and place grill, turning until just slightly charred on all sides 5 to 7 minutes total. Remove and allow to cool.
Place arugula into a bowl along with orange slices, shallots, beets, cheese, and pecans. Toss to combine with your favorite dressing. Season to taste as needed.
Chef's Note: My favorite dressing to use for this is to simply add 1/3 cup fresh squeezed orange juice with 1/2 cup extra virgin olive oil and season to taste. Whisk well and toss with salad.


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