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Beet Salad With Red Onions Recipe
|Fresh beets||2 Pound (Untrimmed Fresh Beets)|
|Red onion||1⁄4 Large, sliced lengthwise|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||2 Tablespoon (Acceptable Vegetable Oil)|
|Light soy sauce||2 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon (Or To Taste)|
Serving size: Complete recipe
Calories 732 Calories from Fat 279
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3025 mg126%
Total Carbohydrates 100 g33.5%
Dietary Fiber 28.2 g112.7%
Sugars 67.5 g
Protein 18 g35.9%
Vitamin A 6.5% Vitamin C 95.5%
Calcium 17.9% Iron 43.6%
*Based on a 2000 Calorie diet
Rinse thoroughly but do not peel.
Place beets in saucepan.
Cover with water and cook over meduim-high heat 30 minutes, or until knife pierces beet easily.
Drop beets into cold water and slip off skins.
Cut into thin slices.
Combine beets and onion in a bowl.
Place remaining ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Pour over beets and onion, tossing lightly to coat.
Cover and refrigerate at least 1 hour before serving.