Beet-and-Onion Salad

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

• 1  pound  beets
• 1  bay leaf
• 1  cup  thinly sliced onion
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh oregano
• 2  tablespoons  red wine vinegar
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• Freshly ground black pepper (optional)

Preparation

Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt), stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper, if desired.

Nutritional Information

Calories:

62 (35% from fat)

Fat:

2.4g (sat 0.3g,mono 1.7g,poly 0.3g)

Protein:

1.5g

Carbohydrate:

9.3g

Fiber:

1.1g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

256mg

Calcium:

22mg