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Fresh Beet Salad

Western.Chefs's picture
  Beets 8 Medium
  Water 1 Cup (16 tbs)
  Salt To Taste
  Chicory head 1⁄2 Small
  Salad oil 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Red wine vinegar 3 Tablespoon
  Prepared mustard 1 Tablespoon
  Oregano leaves 1⁄4 Teaspoon

1. Trim root ends and stems from beets. Rinse beets with running cold water. Place unpeeled beets, water, and 1 teaspoon salt in 3-quart casserole or bowl, arranging larger beets near edge of dish. (If necessary, cut very large beets in half to make all pieces more uniform.) Cover with casserole lid or large plate. Cook at high (100% power) 20 minutes or until beets are tender, rolling beets over after 10 minutes. Let beets stand, still covered, 5 minutes. Drain.Cool beets slightly, until easy to handle. Peel beets; cut into 1/4 inch-thick slices, then cut slices into 1/4 inch-wide strips.
2. Tear chicory into bite-sized pieces to make 2 cups.
3. In large bowl, mix salad oil, sugar, vinegar, mustard, oregano, and 1/2 teaspoon salt. Add beets and chicory, and toss.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1603 Calories from Fat 533

% Daily Value*

Total Fat 61 g93.2%

Saturated Fat 3.3 g16.4%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 2433.2 mg101.4%

Total Carbohydrates 245 g81.8%

Dietary Fiber 67.7 g270.8%

Sugars 177.3 g

Protein 39 g78.6%

Vitamin A 16.1% Vitamin C 196.8%

Calcium 39.6% Iron 109.1%

*Based on a 2000 Calorie diet

Fresh Beet Salad Recipe