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Roasted-Beet and Pickled-Red-Onion Salad
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    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

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    Nutrition

    Nutritional Info
    ESHA
    • 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