Sweet Sauteed Beets With an Orange, Onion & Fennel Relish Recipe

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Sweet Sauteed Beets With an Orange, Onion & Fennel Relish
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Ingredients
22
Count
Nutrition
212
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Vinaigrette - Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally - I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
  2. Beets - I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
  3. Relish - As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
  4. Beets - Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
  5. Saute - In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
  6. Serve - Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
  7. The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.61 Kcal (886 kJ)
Calories from fat 81.94 Kcal
% Daily Value*
Total Fat 9.1g 14%
Cholesterol 2.54mg 1%
Sodium 131.94mg 5%
Potassium 668.31mg 14%
Total Carbs 31.52g 11%
Sugars 21.5g 86%
Dietary Fiber 5.97g 24%
Protein 3.19g 6%
Vitamin C 19mg 32%
Iron 1.9mg 10%
Calcium 66.4mg 7%
Amount Per 100 g
Calories 87.15 Kcal (365 kJ)
Calories from fat 33.75 Kcal
% Daily Value*
Total Fat 3.75g 14%
Cholesterol 1.05mg 1%
Sodium 54.34mg 5%
Potassium 275.25mg 14%
Total Carbs 12.98g 11%
Sugars 8.85g 86%
Dietary Fiber 2.46g 24%
Protein 1.31g 6%
Vitamin C 7.8mg 32%
Iron 0.8mg 10%
Calcium 27.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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