Beet Salad

48 people added this to their Recipe Box

Tested Till Perfect

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%

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.)


Source

Canadian Living Magazine: October 2008




For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.

E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners




Our Contests