ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beet-and-Onion Salad

Yield 6 servings (serving size: 2/3 cup)

Ingredients

  • 1 pound beets
  • 1 bay leaf
  • 1 cup thinly sliced onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 62
  • caloriesfromfat 35 %
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 9.3 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 256 mg
  • calcium 22 mg

How to Make It

  1. Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

  2. Combine parsley and next 4 ingredients (parsley through salt), stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper, if desired.