Onion Beet Salad

Name: Onion Beet Salad
Yield: 4 servings
Ingredients: 12 whole fresh beets (about 2-1/2 pounds), peeled and halved; 5 tablespoons olive oil, divided; 1 large red onion, chopped; 1/2 cup balsamic vinegar; 1/3 cup red wine vinegar; 1/4 cup sugar; 1 teaspoon salt; 1 teaspoon dried basil; 1/2 teaspoon pepper

Vegan Vegetarian

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Ingredients

12 whole fresh beets (about 2-1/2 pounds), peeled and halved ⓘ
5 tablespoons olive oil, divided ⓘ
1 large red onion, chopped ⓘ
1/2 cup balsamic vinegar ⓘ
1/3 cup red wine vinegar ⓘ
1/4 cup sugar ⓘ
1 teaspoon salt ⓘ
1 teaspoon dried basil ⓘ
1/2 teaspoon pepper ⓘ

Instructions

Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender.
Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil.
Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.

Nutrition & Diet Analysis (per serving)

302 kcal 15% DV

Protein Fat Carbs

Macronutrients

Protein 2.4g 5% DV

Total Fat 25.4g 33% DV

Carbs 16.4g 6% DV

Fiber 3.2g 12% DV

Sugar 6.7g 13% DV

Electrolytes

Sodium 9753.8mg 100% DV

Potassium 313mg 7% DV

Vitamins & Minerals

Vitamin A 70.5mcg 8% DV

Vitamin C 37.3mg 41% DV

Calcium 77.8mg 6% DV

Iron 2.1mg 12% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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