Hot or Cold Beet Salad

The Cancer Project
  • Yield: 3 servings


3medium beets
1 1/2tablespoons lemon juice
1tablespoon cider vinegar
1tablespoon apple juice concentrate
1teaspoon stone-ground mustard
1/2teaspoon dried dill weed


  1. Wash and peel beets. Cut each beet in half, and each half into four wedges. To prevent staining your countertop, place a dark-colored towel or paper towels under your cutting board. Steam over boiling water until tender when pierced with a fork, 15 to 20 minutes.
  2. Mix lemon juice, vinegar, apple juice concentrate, mustard, and dill in a serving bowl. Add beets and toss to mix. Serve hot or cold.
  3. Stored in a covered container in the refrigerator, leftover Hot or Cold Beet Salad will keep for up to 3 days. Makes about 3 cups.

Nutritional Info *per serving

  • Calories 36
  • Fat .02
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 61mg
  • Carbohydrate 8,4g
  • Fiber 1.1g
  • Sugars 7g
  • Protein 1g