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Ingredients
2 bunches red beets, trimmed
Salt and freshly ground pepper to taste
2 tablespoons red-wine vinegar
2 tablespoons vegetable or olive oil
1 teaspoon sugar
¼ teaspoon ground cumin
1 large red onion, thinly sliced
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
27 grams carbs; 182 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 661 milligrams sodium; 4 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beets with water to cover in a saucepan with salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and the age of the beets. Let cool.
- Step 2
Remove the skin under cold running water. Slice them, and place in a salad bowl. Add vinegar, oil, sugar, cumin and salt and pepper. Blend well, and check seasoning.
- Step 3
Add the onions and parsley. Toss well, and serve.
Private Notes
Comments
Roasting the beets gives them a deeper flavor and eliminates some of the mess. Wrap in foil and bake at 400 for 30 - 40 minutes until tender.
Roasting the beets gives them a deeper flavor and eliminates some of the mess. Wrap in foil and bake at 400 for 30 - 40 minutes until tender.
Very basic with cumin adding a bit of unexpected flavor. Any spice can be used to mix it up a bit.