Beets and Onions Vinaigrette

90 minutes Prep: 30 minutes Cook: 60 minutes

347 calories per serving view nutrition facts

3 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	small	beets
2	cups	water
2	medium	onions	sliced thinly
2	tablespoons	plum vinegar
1/4	cup	brown rice vinegar
1/2	cup	olive oil
1	bunch	watercress	(or more)

Directions

Boil the whole, unpeeled beets in water for 1 hour or until tender.

Drain and cool. Meanwhile, slice the onions into thin crescents.

Boil water and cook onion slices 1 minute, then drain.

Place in a salad bowl. Combine vinegar and oil and pour over onions.

Set aside to marinate.

Working with wet hands, peel beets by slipping off their skin and rinse under cold water.

Slice beets and add to onions. Toss gently and let stand for 30 minutes.

Serve on a bed of watercress.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 267g

Amount per Serving

Calories 347 94% of calories from fat

	% Daily Value*
Total Fat 36.0g	55%
Saturated Fat 5.0g	25%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	0%		Vitamin C	9%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to meat lasagna

Last Recipes Viewed

Recipe Bite

Approximate Cooking Equivilents

by Recipe Help Center

Listing of measure, weight conversions and some ingredient equivalents for cooking recipes....

Member Review

Drunken Chicken

This is an AWESOME dish. The preparation and actual cook times are realtively short, the ingredients simple and inexpensive, and it never fails to impress my guests!