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

Composed Salad With Lemon Vinaigrette

Yield 7 servings (serving size: 1 cup)

Ingredients

  • 3 medium beets (about 3/4 pound)
  • 1 1/2 cups very thinly sliced green cabbage
  • 1 1/2 cups very thinly sliced red cabbage
  • 1 1/2 cups coarsely shredded carrot
  • 1 cup thinly sliced peeled cucumber
  • 1/2 cup thinly sliced red onion
  • Lemon Vinaigrette

Nutrition Information

  • calories 84
  • caloriesfromfat 27 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 15.3 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 254 mg
  • calcium 52 mg

How to Make It

  1. Leave roots and 1 inch of stems on beets; scrub well with a vegetable brush. Place in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until tender. Drain; rinse under cold running water. Drain; let cool. Trim off beet stems and roots; rub off skins. Cut the beets into 1/4-inch-wide strips.

  2. Arrange beets, cabbage, carrot, cucumber, and onion on a serving platter. Pour Lemon Vinaigrette over salad.