Beets are underrated. Besides having a bright pleasing colour, they’re loaded with healthy nutrients, including fibre, folacin, potassium and iron.
Warm beet salad
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PREP TIME
5 min
Makes
8 servings
* PLUS Cooking time: 30 minutes
Ingredients
- 1 large bunch beets , 4 to 5 beets
- 2 tbsp red-wine vinegar
- 2 tbsp prepared horseradish
- 1 tbsp granulated sugar
- 1 tbsp olive oil
- 1 tsp salt
- 1 green onion , thinly sliced
Instructions
- Trim green tops from beets. Discard or save to use in a stir-fry. Wash beets well. Place unpeeled beets in a large saucepan, cover with water and bring to a boil over high heat. Then reduce heat to medium and simmer, partially covered, until fork-tender, 30 to 35 minutes. In a large bowl, stir vinegar with horseradish, sugar, oil and salt.
- When beets are tender, drain and rinse under cold water until cool enough to handle. Trim root ends and peel beets. Slice beets into wedges, thick strips or rounds.
- Add warm beets to vinegar mixture and toss to evenly coat. Sprinkle with green onion. Great warm or at room temperature. Beets will keep well, covered and refrigerated, up to 3 days. Excellent with our Rosemary Roast Chicken With Maple-Mustard Sauce or spooned over salad greens as a side salad.
Nutrition (per serving)
- Calories
- 37,
- Protein
- 0.6 g,
- Carbohydrates
- 5.3 g,
- Fat
- 1.8 g,
- Fibre
- 0.7 g,
- Sodium
- 314 mg.
FILED UNDER: Dinner Salads side dishes stovetop Thanksgiving recipes vegetables world cuisine
