Fresh Beet Salad

To avoid staining your hands, wear disposable latex gloves while peeling and cutting beets for this fresh salad.

Yield: 4 servings
Recipe from Southern Living

More From Southern Living

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 27%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 23.2g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 296mg
  • Calcium: 83mg


  • 6 medium beets
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Mixed greens


  1. Cover beets with water, and bring to a boil. Boil 30 minutes or until tender. Drain and cool. Peel beets, and cut into wedges.
  2. Whisk together vinegar, olive oil, minced garlic, sugar, salt, and pepper in a large bowl; add beets, tossing to coat. Sprinkle with parsley; serve over mixed greens.
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