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Roasted-Beet and Pickled-Red-Onion Salad
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Ingredients
- 4 bunches red baby beets (about 4 pounds), trimmed and scrubbed
- 4 bunches white baby beets (about 4 pounds), trimmed and scrubbed
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 2 small red onions, sliced into 1/8-inch-thick rings
- 1/2 cup plus 2 tablespoons rice-wine vinegar
- 2 tablespoons prepared horseradish, or more to taste
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 217 % Daily Value *
- Total Fat: 9 g 14.24%
- Saturated Fat: 1 g 6.4%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 182 mg 7.58%
- Calcium: 61 mg 6.13%
- Potassium: 498 mg 14.22%
- Magnesium: 0 mg 0%
- Iron: 3 mg 14.09%
- Zinc: 0 mg 0%
- Total Carbohydrate: 29 g %
- Dietary Fiber: 7 g 29.8%
- Sugar: 21 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 1%
- Vitamin C 20.47%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables6
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
