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Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable broth

  2. 3 tablespoons apple-cider vinegar

  3. 1 tablespoon raspberry vinegar

  4. 2 teaspoons sugar

  5. 2 teaspoons olive oil

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon freshly ground pepper

  8. 2 (15-ounce) cans sliced beets, drained

  9. 1 red onion, chopped

  10. 2 tablespoons grated lemon zest

Instructions Jump to Ingredients ↑

  1. Directions Combine the broth, cider vinegar, raspberry vinegar, sugar, oil, salt, and pepper in a large bowl. Add the beets and red onion; toss to coat. Cover tightly and refrigerate at least 30 minutes or up to 1 day to allow the flavors to blend. Sprinkle the beets with the lemon zest and serve at once.

  2. Food Note: It's fun to experiment with different-flavored vinegars, such as the apple-cider and raspberry versions in this salad. Try other combinations, including Champagne, balsamic, tarragon, red-wine, white-wine, or sherry.

  3. Nutrition Per Serving (3/4- cup): 117 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 278 mg Sod, 23 g Carb, 3 g Fib, 3 g Prot, 35 mg Calc.

  4. POINTS value: 2

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