Geraldine Ferraro's Beet Salad
- Total Time
- 2 hours 30 minutes
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Ingredients
- 2pounds beets, washed
- 1tablespoon extra-virgin olive oil
- 2tablespoons balsamic vinegar
- 3garlic cloves, minced
- 2teaspoons dried oregano
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
94 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 3 grams protein; 375 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
Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender.
- Step 2
Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl.
- Step 3
Whisk the oil and vinegar and add the garlic and oregano. Pour over the beets, season with salt and pepper to taste and marinate overnight in the refrigerator. Serve cold.
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