Beet Salad with Lemon Dressing
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
YIELD: 6 servings.
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
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3 medium fresh beets (about 1 pound)
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1 cup finely chopped English cucumber
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6 green onions, thinly sliced
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1/2 cup shredded carrot
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1/2 cup chopped sweet yellow or red pepper
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1/4 cup finely chopped red onion
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1/4 cup finely chopped radish
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3/4 cup minced fresh parsley
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DRESSING:
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3 tablespoons olive oil
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2 teaspoons grated lemon zest
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3 tablespoons lemon juice
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes.
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2.
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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