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Beets and Onions Vinaigrette

Beets and Onions Vinaigrette

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


6 small beets
2 cups water
2 medium onions
sliced thinly
2 tablespoons plum vinegar
¼ cup brown rice vinegar
½ cup olive oil
1 bunch watercress
or more, or mixed greens
sea salt
fleur de sel, to taste
black pepper
freshly] ground, to taste


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.


* not incl. in nutrient facts


over 7 years

Turned out as I expected. Quite refreshing, I used a really good unfiltered extra virgin olive oil which really made a difference. Use a high-quality vinegar and oil and this is an easy to make salad.

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 26094% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 7%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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