Easy Beet Salad
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For a pretty presentation, use candy cane, golden and/or red beets. Make sure you slice them thinly and toss each variety separately in the vinaigrette. Layer the different varieties, alternating colours.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 80 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 11 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 1% |
| vit C | 8% |
| folate | 40% |
Suggested Recipes
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1 tbsp (15 mL) white wine vinegar
1/4 tsp (1 mL) each salt and pepper
20 small beets, cooked and peeled (about 1-1/4 lb/625 g)
1 green onion, thinly sliced
Preparation:
In large bowl, whisk together oregano, oil, vinegar, salt and pepper.
Cut beets into 1/4-inch (5 mm) thick slices; add to vinaigrette, tossing gently to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Arrange on plate in concentric circles. Garnish with green onion.
Cut beets into 1/4-inch (5 mm) thick slices; add to vinaigrette, tossing gently to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Arrange on plate in concentric circles. Garnish with green onion.
Tags:
Source
Canadian Living Magazine: November 2003
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