Hot or Cold Beet Salad
The Cancer Project
- Yield: 3 servings
Ingredients
- 3medium beets
- 1 1/2tablespoons lemon juice
- 1tablespoon cider vinegar
- 1tablespoon apple juice concentrate
- 1teaspoon stone-ground mustard
- 1/2teaspoon dried dill weed
Instructions
- 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.
- Mix lemon juice, vinegar, apple juice concentrate, mustard, and dill in a serving bowl. Add beets and toss to mix. Serve hot or cold.
- 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
