Marinated Beet Salad
Easy to make beet salad that goes great with any grilled
meat or poultry.
|
Servings: 4 |
|
| •
1 - 16 ounce can sliced or whole beets • 1 teaspoon prepared mustard • 1/4 cup white sugar • 1/4 cup white wine vinegar • 1/4 cup diced red onion |
|
Drain beets, reserving 1/4 cup liquid, and cut beet slices into 1/4 to 1/2 inch sticks. Add onions and gently toss.
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup beet liquid liquid until dissolved. Add wine vinegar and bring to boil; remove from heat and allow to cool.
Pour over the beet slices and onions, gently toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Per Serving: 90 Calories; trace Fat (1.9% calories from fat); trace Saturated Fat; 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010