Beet Salad

Name: Beet Salad Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: Ingredients:; Beets approximately 7-10; Onions raw 1/3 cup (red is preferred); Kosher Salt 1 tsp; Splenda .5 tsp; Pepper black 1 tsp; Olive Oil 1 tbsp; Cider Vinegar 1/3 cup

(5)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 5

Ingredients

Ingredients: Beets approximately 7-10Onions, raw 1/3 cup (red is preferred)Kosher Salt, 1 tsp Splenda, .5 tsp Pepper, black, 1 tsp Olive Oil, 1 tbsp Cider Vinegar 1/3 cup

Directions

Boil beets until soft
Let cool, then peel and slice
Slice oinion as desired and combine onion and beet in a bowl
Mix vinegar, oil, salt, pepper and sugar together taste to make sure it is not too tarte.
Add dressing to beets and let sit in the fridge for a few hours before eating, stirring occasionally.

Number of Servings: 5

Recipe submitted by SparkPeople user LIZDORNER.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 71.0
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 722.3 mg
Total Carbs: 11.1 g
Dietary Fiber: 2.1 g
Protein: 1.7 g

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Member Reviews

JANET1012
I used a can of beets and didn't add any sweetener. I thought it was fabulous! I ate a serving on a bed of baby spinach and added a half-cup of low-fat cottage cheese. Wonderful! - 4/26/12
CHINGOBINGO
It would've been healthy without adding poison splenda - 8/9/11
ARDUINNA
Love this salad. It's best after sitting in the fridge for at least a day. I used sugar instead of Splenda but it doesn't add too much to the calories. Thanks for sharing, this reminds me of the golden beet salad at Whole Foods. - 4/1/11
SANDY112360
this is a great way to eat beets. My mom used to make something similar. She always added dried oregano, so I put that in and cut the cider vinegar to 1/4 c. - 5/17/09
AGRANDEMANGE
Excellent and simple. - 11/20/07