CHEF JEFF -- ONE BYTE AT A TIME: Beet Salad
This simple dish is low in calories yet delivers a lot of flavor. Beet Salad 1 16-ounce can whole beets 1/4 cup diced red onion 1/4 cup sugar 1 teaspoon Dijon mustard 1/4 cup white wine vinegar Drain beets, reserving 1/4 cup liquid, and slice int...
This simple dish is low in calories yet delivers a lot of flavor.
1 16-ounce can whole beets
¼ cup diced red onion
¼ cup sugar
1 teaspoon Dijon mustard
¼ cup white wine vinegar
Drain beets, reserving ¼ cup liquid, and slice into ¼- to ½-inch slivers. Add onions and toss. In a saucepan over medium heat, cook the sugar, mustard and reserved beet liquid until sugar dissolves. Add vinegar and bring to boil; remove from heat and allow to cool. Pour over the beets and onions, toss and refrigerate for 4 to 6 hours. Serve at room temperature.
Yield: Serves 4.
Approximate nutritional analysis per serving: 92 calories, 1 percent of calories from fat), 0.2 grams fat (no saturated, no monounsaturated), no cholesterol, 1 gram protein, 21.5 grams carbohydrates, 2.4 grams fiber, 249 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.