Beet Salad

Author: Canadian Living

Light and refreshing, this side salad offsets the heartiness of the choucroute.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2008

Ingredients

  • 2 lbs beets
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 pinch granulated sugar

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
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beet Salad

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