Warm beet salad
0
- Prep Time5 min
- Total Time5 min
- Makes8 servings
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 0.6g, Carbohydrates 5.3g, Fat 1.8g, Fibre 0.7g, Sodium 314mg.
Beets are underrated. Besides having a bright pleasing colour, they're loaded with healthy nutrients, including fibre, folacin, potassium and iron.
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