Ruby red and tart, this salad goes well with rustic grilled
poultry; or serve it on top of a mixed green salad.
Yield: 6 servings
4 large beets, fresh
1 medium red onion
2 Tbs (30mL) vegetable oil
1 Tbs (15mL) cider vinegar
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (1g) pepper
Scrub beets to remove any dirt or soil. (Do not peel, as the peel
slides off easily after cooking).
Place beets and enough water to cover them in a medium-sized saucepan.
Cover, and bring to a boil. Reduce heat to medium and cook for 45 minutes, until beets are
tender, but not mushy.
Drain and rinse with cold water. Hold each beet under cold running
water and slip the skin off. Slice crosswise into 1/4-inch (1/2cm) slices, and place in a
Slice onions into rings. Add to beets.
Mix oil, vinegar, salt and pepper in a small bowl and pour over beets
and onions. Gently mix to combine.
Chill for several hours before serving.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Serving Size 1 serving
Calories from Fat 42 (61%)
% Daily Value*
7%Total Fat 5g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 2.8g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.