Recipe: Beet Salad

Last Updated: Wednesday, February 5, 2014 - 09:21
-Dr. Neal Barnard/ PCRM in Washington DC

Here`s a recipe that will boost your hear`s health. Go for it.

Makes about 3 cups (3 servings)
The pigment that gives beets their rich crimson color and makes this salad so gorgeous is also a powerful cancer-fighting agent in the anthocyanin family. A recent study finds high consumption of orange and red vegetables may reduce the risk of cardiovascular disease.


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


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.

Per serving:

36 calories
0.2 g fat
0 g saturated fat
4.9% calories from fat
0 mg cholesterol
1 g protein
8.4 g carbohydrate
7 g sugar
1.1 g fiber
61 mg sodium
15 mg calcium
0.6 mg iron
4 mg vitamin C
21 mcg beta-carotene
0.1 mg vitamin E

First Published: Wednesday, February 5, 2014 - 09:21

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