Beet Salad
Try this seasonal and delicious beet dish as part of your plan to eat 7–10 servings of vegetables and fruit every day.
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4–5 cupsÌýFresh beetsÌý8 small
6 TbspÌýRed wine vinegarÌý90 mL
4 TbspÌýCanola oil Ìý60 mL
1 tspÌýSugar Ìý5 mL
½ tspÌýSalt Ìý2 mL
½ tspÌýBlack pepper Ìý2 mL
2 clovesÌýFresh garlic, minced
or 1 tsp (5 mL) garlic powderÌý2 cloves
1 tspÌýDried sage, optional Ìý5 mL
â…“ cupÌýFresh parsley, mincedÌý75 mL
Directions:
1.ÌýWash beets and scrub skin with vegetable brush.
2.ÌýTrim both ends of beets (do not peel).
3.ÌýPlace beets in a medium pot, cover with cold water and bring to a boil. Simmer on medium heat.
4.ÌýAdd small amounts of water as needed until beets are tender (beets should absorb all the cooking water to maintain their color).
5.ÌýIn a small bowl, mix oil, vinegar, sugar, salt, pepper, garlic, sage and parsley.
6.ÌýAdd to hot cooked beets, toss gently.
7.ÌýServe warm or cold as a snack or as a side dish.
Makes 6 servings (125 mL/ ½ cup/ 132 g)
Per Serving: 130 calories, 9 g fat, (0.5 g saturated fat, 0 g trans fat), 280 mg sodium, 11 g carbohydrate, 2 g protein, 2 g fibre.
For more recipes, see Inspiring Healthy Eating at Healthyeatingstartshere.ca
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