Easy Beet Salad

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 small beets cooked and peeled
  • 1 green onion thinly sliced

Method

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.

Nutritional facts Per serving: about

  • Sodium 227 mg
  • Protein 2 g
  • Calories 80.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 11 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Beet Salad

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