Beet Salad 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



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


  • Iron 4.0
  • Folate 25.0
  • Calcium 1.0
  • Vitamin C 3.0
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Beet Salad