Harvard beet salad

4 Servings

Ingredients

Quantity Ingredient
1 15 oz. Drained Sliced Beets
⅓ cup Cider Vinegar
¼ teaspoon Salt
2 Med., sectioned Oranges
⅓ cup Sugar
2 teaspoons Cornstarch
1 tablespoon Low-Sugar Orange Marmalade
Green Leaf Lettuce-optional

Directions

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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 ⅒ Carbohydrate 28⅗ Cholesterol 0 Iron ⅖ Sodium 177 Calcium 24

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