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Beet Salad

Recipe Image

Ruby red and tart, this salad goes well with rustic grilled poultry; or serve it on top of a mixed green salad.

Preparation facts

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 shallow bowl.

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.

Nutrition facts

Serving Size 1 serving
Calories 69
Calories from Fat 42 (61%)
% Daily Value*
7%Total Fat 5g
2%Saturated Fat 0.4g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 2.8g
0%Cholesterol 0mg
8%Sodium 200mg
5%Potassium 182mg
2%Total Carbohydrate 6g
7%Dietary Fiber 1.7g
Sugars 4g
Sugar Alcohols 0g
2%Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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