Easy Beet Salad
14 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 80 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| 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 |
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.
Ingredients
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.
Source : Canadian Living Magazine: November 2003
- Keywords : Salad; Vegetarian; Beets; Green onions; Vinegar;
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