Beet And Onion Salad

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* Exported from MasterCook *

 

Beet And Onion Salad

 

Recipe By : Cooking Light Magazine, September 2000, page 147

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound beets

1 bay leaf

1 cup thinly sliced onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/2 teaspoon salt

freshly ground black pepper

 

1. Leave the root and 1 inch of stem on beets, and scrub with a

brush. Steam beets and bay leaf, covered, for 30 minutes or until

tender. Discard bay leaf. Drain and rinse beets with cold

water. Drain. Trim off beet roots; rub off skins. Cut beets into

1/4-inch slices. Combine beets and onion; arrange on a platter.

 

2. Combine parsley and next 4 ingredients (parsley through

salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle

with pepper if desired.

 

Deborah Madison's column: Inspired Vegetarian.

 

CALORIES 62 (35% from fat); FAT 2.4 g (sat 0.3g, mono 1.7g, poly 0.3g);

PROTEIN 1.5 g; CARB 9.3 g; FIBER 1.1 g; CHOL 0 mg; IRON 0.8 mg; SODIUM 256

mg; CALC 22 mg

 

 

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