PREPARE BEETS FOR SALAD RECIPES
CHILLED BEET SALAD RECIPE: HOW TO MAKE IT
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1-1/2 fat
CHILLED BEET SALAD RECIPE: HOW TO MAKE IT
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1-1/2 fat
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Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing.
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