Beet and Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Rice raw1.5 Tbsp Curry1.5 Tbsp Tumeric4 Beets approx 2-3" in diam 1/4 cup Celery - diced1/4 cup Onion - diced1 tsp salt1 tsp pepper1/4 cup Olive Oil1/4 cup Vinegar1/4 cup SplendaOptional additions1/8 cup Almonds - slices1/8 cup Raisins
Cook rice per package instructions along with the curry and tumeric.
Cook beets by boiling or baking until tender. Peel and dice cooled beets.
Whisk oil, vinegar salt and pepper and splenda together.
Toss all ingredients together and refridgerate for 2-4 hours.
Serving Size: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIMAR.
Cook beets by boiling or baking until tender. Peel and dice cooled beets.
Whisk oil, vinegar salt and pepper and splenda together.
Toss all ingredients together and refridgerate for 2-4 hours.
Serving Size: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIMAR.
Nutritional Info Amount Per Serving
- Calories: 137.8
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 328.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.5 g
- Protein: 2.0 g
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