Related recipes: Beets,
Corn-Free, Dairy-Free, Easy,
Egg-Free, Fall, Low-Carb,
Low-Fat, Nutrition Boosters, Onions,
Potlucks, Salads, Side Dishes, Soups/Salads, Soy-Free,
Vegan, Vegetarian, Wheat-Free, Winter
Ruby red and tart, this salad goes well with rustic grilled
poultry; or serve it on top of a mixed green salad.
Yield: 6 servings
4 large beets, fresh
1 medium red onion
2 Tbs (30mL) vegetable oil
1 Tbs (15mL) cider vinegar
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (1g) pepper
Scrub beets to remove any dirt or soil. (Do not peel, as the peel
slides off easily after cooking).
Place beets and enough water to cover them in a medium-sized saucepan.
Cover, and bring to a boil. Reduce heat to medium and cook for 45 minutes, until beets are
tender, but not mushy.
Drain and rinse with cold water. Hold each beet under cold running
water and slip the skin off. Slice crosswise into 1/4-inch (1/2cm) slices, and place in a
Slice onions into rings. Add to beets.
Mix oil, vinegar, salt and pepper in a small bowl and pour over beets
and onions. Gently mix to combine.
Chill for several hours before serving.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Serving Size 1 serving
Calories from Fat 42 (61%)
% Daily Value*
7%Total Fat 5g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 2.8g
Sugar Alcohols 0g