Beet and Red-Onion Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fresh beets, trimmed and washed
- 2whole cloves
- 2whole allspice
- 1bay leaf
- Salt and freshly ground pepper to taste
- ½teaspoon sugar
- 2teaspoons red-wine vinegar
- 2tablespoons chopped Italian parsley
- 1large red onion, about ½ pound, peeled and thinly sliced
Nutritional analysis per serving (4 servings)
102 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 4 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
- Step 2
Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.
Private Notes
Comments
Made this for company with fresh out of the garden beets. Disappointed at first but doubled the dressing part and then added a bit more sugar (about total of 1 1/2 tsp. and it improved the taste. Probably not a keeper for me.