Light and refreshing, this side salad offsets the heartiness of the choucroute.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2008
Ingredients
Method
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.)
Nutritional facts Per each of 10 servings: about
- Sodium 274 mg
- Protein 1 g
- Calories 79.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 4.0
- Folate 25.0
- Calcium 1.0
- Vitamin C 3.0
