Serve over curly leaf lettuce or with chicken or pork.

Jean Kressy
Recipe by Cooking Light May 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425º.

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  • Leave root and 1 inch of stem on the beets; scrub with a brush. Place beets on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off beet roots, and rub off skins. Coarsely chop beets. Combine beets, onion, and celery in a large bowl.

  • Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.

Nutrition Facts

82 calories; calories from fat 23%; fat 2.1g; saturated fat 0.3g; mono fat 1.4g; poly fat 0.2g; protein 2g; carbohydrates 15.1g; fiber 3.5g; cholesterolmg; iron 1mg; sodium 194mg; calcium 25mg.