Beet Salad

beet-salad.jpg

Beet Salad
Beet Salad

Photo attribution: 

My Tu Duong
Beet Salad
Budget-friendly recipe
463

This colorful, filling salad is easy to make and stores well.

Ingredients

1
pound

about 4 medium beets

3
tablespoons

about 1 large lemon

3
tablespoons
½
teaspoon
2
tablespoons

chopped

What You'll Need

  • Large pot
  • Medium bowl
  • Measuring spoons
  • Cutting board
  • Chef knife
  • Large spoon

Directions

  1. Place unpeeled beets in a pot and add enough water to cover them.
  2. Bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Remove and let cool slightly.
  3. Rub off peels using two paper towels. Cut beets into medium cubes and place in a bowl.
  4. Add lemon juice, olive oil, salt and black pepper. Stir gently.
  5. Cover and refrigerate for 30 minutes to meld flavors.
  6. Sprinkle with parsley just before serving.

Chef Tips

  • To microwave beets: Pierce each several times with a small knife. Place them in a bowl. Drizzle with 1 tablespoon water. Cover with a plate and cook beets on high until they are tender. Check small beets after 5 minutes and large ones after 10 minutes.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
141
Total fat:
10 g
Saturated fat:
1 g
Carbohydrates:
12 g
Protein:
2 g
Fiber:
3 g
Sodium:
387 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health
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