Beet Salad
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Light and refreshing, this side salad offsets the heartiness of the choucroute.
Servings: 8 to 10
Ingredients:
| 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% |
Suggested Recipes
-
2 lb (1 kg) beets
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) red wine vinegar
1/4 tsp (1 mL) salt
Pinch pepper
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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