Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Golden or ruby beets work well in this summer salad. Roast the beets up to four days before serving, and combine with the other ingredients up to two hours before it goes to the table.

Recipe by Cooking Light August 2006


Credit: Lee Harrelson

Recipe Summary

8 servings (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a 13 x 9-inch baking dish; add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.

  • Combine beets, onion, and remaining ingredients in a bowl, stirring gently.

Nutrition Facts

79 calories; calories from fat 32%; fat 2.8g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.9g; protein 2.2g; carbohydrates 12.6g; fiber 3.4g; iron 1.1mg; sodium 236mg; calcium 21mg.