Beet Salad with Lemon Dressing

Name: Beet Salad with Lemon Dressing
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 servings.
Ingredients: 3 medium fresh beets (about 1 pound); 1 cup finely chopped English cucumber; 6 green onions, thinly sliced; 1/2 cup shredded carrot; 1/2 cup chopped sweet yellow or red pepper; 1/4 cup finely chopped red onion; 1/4 cup finely chopped radish; 3/4 cup minced fresh parsley; DRESSING:; 3 tablespoons olive oil; 2 teaspoons grated lemon zest; 3 tablespoons lemon juice; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts

Ingredients

3 medium fresh beets (about 1 pound)
1 cup finely chopped English cucumber
6 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup chopped sweet yellow or red pepper
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
3/4 cup minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 to 1-1/2 hours. Cool slightly. Peel beets and cut into cubes.
Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.

Nutrition Facts

2/3 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 173mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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