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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.3 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Beet Salad Remix calories by ingredient
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Beet Salad Remix

Submitted by: TRAVELNISTA

Introduction

Beet salad kicked up a notch. Raw beets are sweet like candy, a great addition to any salad. You can use canned beets if not following a Raw Diet. You can substitute jicama for the cabbage. Beet salad kicked up a notch. Raw beets are sweet like candy, a great addition to any salad. You can use canned beets if not following a Raw Diet. You can substitute jicama for the cabbage.
Number of Servings: 4

Ingredients

    SALAD:
    3 cups shredded cabbage or jicama
    4 small or 2 medium raw beets, peeled and shredded
    ***if using cooked beets then dice
    1 large apple, cored and diced
    1/4 cup walnut halves
    2 scallions, thinly sliced

    DRESSING:
    1T extra virgin olive oil
    1/2 fresh squeezed lemon
    1 teaspoon Dijon-style mustard (optional)
    garlic cloves pressed, to taste
    fresh or dried basil, dill, rosemary, and/or tarragon, to taste
    salt and pepper, to taste

Directions

Put the cabbage, beets, apple, walnuts, and scallions in a salad bowl.

Dressing:
In a bowl or jar with a lid, combine the olive oil, lemon juice, and mustard. Finely crush or chop the garlic cloves and add to the bowl or jar. Add as much of as many herbs as desired. (Some herbs are stronger than others and will dominate the flavor.) Season with salt and pepper. Whisk or shake to blend.

A few minutes before serving, pour the dressing over the salad and toss to coat.




Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TRAVELNISTA.






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