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Beet Salad

the.instructor's picture
Honestly I tried this Beet Salad with the vegetables and herbs I had at hand. However, I was more than surprised with the resulting Beet Salad. It was more than simply delicious!
  Green onions 2 Tablespoon, finely sliced (30 ml)
  Onions 2 Tablespoon, chopped (30 ml)
  Parsley 1 Tablespoon (15 ml)
  Chives 1 Tablespoon (15 ml)
  Beets 19 Ounce, diced (canned,drained)
  Dry mustard 1 Tablespoon (15 ml)
  Red wine vinegar 2 Tablespoon (30 ml)
  Vegetable oil 180 Milliliter (3/4 cup)
  Salt To Taste
  Pepper To Taste

–  In a salad bowl, combine all vegetables and herbs and set aside.
–  In a small bowl, mix together dressing ingredients. Pour over salad.
–  Refrigerate for a few hours to marinate.

Recipe Summary


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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1875 Calories from Fat 1602

% Daily Value*

Total Fat 182 g280.5%

Saturated Fat 23.6 g118%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 830.2 mg34.6%

Total Carbohydrates 58 g19.5%

Dietary Fiber 17.7 g71%

Sugars 38.7 g

Protein 11 g22.8%

Vitamin A 65.9% Vitamin C 118.7%

Calcium 15.5% Iron 36.4%

*Based on a 2000 Calorie diet

Beet Salad Recipe