Vidalia Onion and Beet Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
15 oz. canned beets, julienned (or sliced thinly)1/2 of a large Vidalia onion, thinly sliced (This can be to taste. Add as much or as little as you would like!)1/4 c. red wine vinegar3/4 t. salt1 t. sugar
Place the red wine vinegar, the salt, and the sugar in a glass bowl. Mix well.
Add the beets and onions to the mixture and coat them thoroughly. Leave them sitting in the bowl on the counter for 30 minutes, stirring occasionally. Cover and refrigerate.
These beets last several days in the fridge. They get better and better each day! If you'd like them a little sweeter, add more sugar and cut back on the salt.
Number of Servings: 6
Recipe submitted by SparkPeople user TEACHER-MOM.
Add the beets and onions to the mixture and coat them thoroughly. Leave them sitting in the bowl on the counter for 30 minutes, stirring occasionally. Cover and refrigerate.
These beets last several days in the fridge. They get better and better each day! If you'd like them a little sweeter, add more sugar and cut back on the salt.
Number of Servings: 6
Recipe submitted by SparkPeople user TEACHER-MOM.
Nutritional Info Amount Per Serving
- Calories: 40.0
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 492.9 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.6 g
- Protein: 1.3 g
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