Recipe Cold Beet Salad Yield 7 Recipe Crookneck Squash and Tomatoes
Short Description
Recipe: Cold Beet Salad Yield: 7. Ingredients:. * 4 large beets, fresh. * 1 medium red onion. * 2 tbsp. vegetable oil. * 1 Tbsp cider vinegar …
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Content
Recipe: Cold Beet Salad Yield: 7
Ingredients:
* 4 large beets, fresh * 1 medium red onion
* 2 tbsp. vegetable oil * 1 Tbsp cider vinegar
* 1/2 tsp salt * 1/2 tsp pepper
Directions:
a. Scrub beets to remove any dirt or soil. (Do not peel, as the peel slides off easily after
cooking).
b. 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.
c. Drain and rinse with cold water. Hold each beet under cold running water and slip the
skin off.
d. Slice crosswise into 1/4-inch (1/2cm) slices, and place in a shallow bowl. Slice onions
into rings. Add to beets.
e. 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.
Nutrition Facts per serving: Calories 75; Protein 1 g; Total Fat 5 g; Sodium 221 mg; Cholesterol 0
mg; Carbohydrates 8 g
Recipe found at: http://www.vitacost.com/science/hn/Recipe/Beet_Salad.htm…
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