Beet Salad
Place unpeeled beets in a pot and add enough water to cover them.
Bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Remove and let cool slightly.
Rub off peels using two paper towels. Cut beets into medium cubes and place in a bowl.
Add lemon juice, olive oil, salt and black pepper. Stir gently.
Cover and refrigerate for 30 minutes to meld flavors.
Sprinkle with parsley just before serving.
4 servings
¾
- Amount per serving
- Calories141
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 1g5%
- Sodium 387mg17%
- Total Carbohydrate 12g5%
- Dietary Fiber 3g11%
- Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Place unpeeled beets in a pot and add enough water to cover them.
Bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Remove and let cool slightly.
Rub off peels using two paper towels. Cut beets into medium cubes and place in a bowl.
Add lemon juice, olive oil, salt and black pepper. Stir gently.
Cover and refrigerate for 30 minutes to meld flavors.
Sprinkle with parsley just before serving.
