Beet Salad
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 79 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 274 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit C | 3 |
| folate | 25 |
Light and refreshing, this side salad offsets the heartiness of the choucroute.
Ingredients
- 2 lb beets
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1 pinch pepper
- 1 pinch granulated sugar
Preparation
Leaving root end intact, trim tops from beets, leaving about 1-inch (2.5 cm) stem. In saucepan of boiling salted water, cover and cook beets until fork-tender, 25 to 35 minutes. Drain and let cool enough to handle. Slip off skins; quarter beets and cut each piece into thirds.
In large bowl, whisk together oil, vinegar, salt, pepper and sugar. Add beets; toss to coat. Refrigerate until cold, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large bowl, whisk together oil, vinegar, salt, pepper and sugar. Add beets; toss to coat. Refrigerate until cold, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: October 2008
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