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Chilled Beet Salad

 Chilled Beet Salad
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
2 ServingsPrep: 45 min. + chilling

Ingredients

  • 1/2 pound fresh beets
  • 1/4 small red onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons minced fresh basil
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Scrub beets and trim tops to 1 in. Place in a small saucepan and
  • cover with water. Bring to a boil. Reduce heat; cover and simmer for
  • 30-60 minutes or until tender. Remove from the water; cool.
  • Peel beets and thinly slice. Transfer to a small bowl. Add the
  • remaining ingredients; toss to coat. Cover and refrigerate
  • overnight. Yield: 2 servings.
Nutritional Facts: 2/3 cup equals 105 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 340 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.