Beet Salad

3.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Beet Salad calories by ingredient
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Number of Servings: 5



    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


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.

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Member Ratings For This Recipe

  • 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

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  • It would've been healthy without adding poison splenda - 8/9/11

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  • 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

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  • 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

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  • Excellent and simple. - 11/20/07

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