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Beet-and-Onion Salad

Beet-and-Onion Salad

Cooking Light SEPTEMBER 2000

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 35%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 9.3g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 256mg
  • Calcium: 22mg
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Beet-and-Onion Salad recipe

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