Beet-and-Onion Salad



6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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