Photo attribution: My Tu Duong
This colorful, filling salad is easy to make and stores well.
What you'll need
Spatula or spoon
1 pound Beets fresh, whole, about 4 medium
3 tablespoons Lemon Juice about 1 large lemon
2 tablespoons Fresh Parsley chopped
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.
- 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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10 g||13%|
|Saturated Fat 1 g||5%|
|Sodium 387 mg||17%|
|Total Carbohydrate 12 g||4%|
|Dietary Fiber 3 g||11%|
|Protein 2 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: