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- Carbohydrate 12.660971149509 g
- Cholesterol 0 mg
- Fat 5.40101705948014 g
- Fiber 3.5639958338623 g
- Protein 1.76623937499958 g
- Saturated Fat 0.417036354326158 g
- Serving Size 1 1 Serving (159g)
- Sodium 30.5989634774408 mg
- Sugar 9.09697531564665 g
- Trans Fat 0.162887135442838 g
- Calories 100 calories
Step-by-step
- Roast your beets. Do this by wrapping two or three small, trimmed beets in foil and then placing in a 400 degree F oven for about 45 minutes or until tender. The beets will feel similar to a cooked potato if pierced with a fork. Let them cool and then you can peel them. The peel should just slide right off. Once peeled, slice into 1/4" thick disks.
- In a small bowl, whisk the vinegar, oil and salt. In a larger bowl, combine the lettuce, pork, oranges, onion, cilantro, and jalapeno. Drizzle with the dressing and then toss to combine.
- Serve the salad on top of the sliced beets.
Traditional green salads rely entirely on crisp leaves for structure, but combining warm roasted proteins and dense root vegetables creates a distinctly different physical architecture on the plate. Contrasting textures dictate the success of this preparation, where moisture management is paramount. Without proper technique, watery citrus segments and weeping beets will quickly dissolve the crisp integrity of the romaine lettuce.
- Roast beets at 400 degrees F wrapped tightly in aluminum foil for approximately 45 minutes until a fork meets resistance similar to a cooked potato.
- Slide the skins off the beets only after they have cooled sufficiently to handle, preventing surface mushiness caused by peeling hot vegetables.
- Slice the cooked beets into uniform quarter-inch disks to ensure they provide a stable foundation without overwhelming the softer pork loin.
- Whisk the red wine vinegar, vegetable oil, and salt vigorously in a small bowl until the oil droplets fully emulsify into the acid before dressing.
- Seed and devein the jalapeño thoroughly under running water to eliminate the capsaicin-heavy white ribs that contribute harsh bitterness rather than clean heat.
- Layer the dressed greens and sliced pork directly over the bed of cold beet slices immediately prior to service to maintain crispness.
Standard metal baking sheets work well for roasting the root vegetables, though cast-iron skillets offer an alternative when foil wrapping is unavailable. Precise knife work ensures that the thinly sliced citrus and pork distribute evenly across the palate without clumping.
