Chilled Beet Salad
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 2 servings.
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.
Ingredients
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1/2 pound fresh beets
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1/4 small red onion
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3 tablespoons balsamic vinegar
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1 tablespoon canola oil
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1-1/2 teaspoons minced fresh basil
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1 small garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts
2/3 cup: 105 calories, 7g fat (1g saturated fat), 0 cholesterol, 340mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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