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Creamy Beet Salad

Salad
Beet Salad

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Beets are sweet candies of the earth-- with no added sugar of course! They are also nutrient dense, being particularly rich in folate.

This recipes uses canned beets, which makes this a 10-minute recipe to prepare. Some people think that canned vegetables are not as nutritious as fresh vegetables. It is true that some nutrients are lost during canning, but many are not. The macronutrients, including dietary fiber, remain, as do some of the vitamins and minerals.

If you'd like, you can prepare this recipe with fresh beets. For maximum nutrient retention, we recommend roasting beets in the oven.

The bottom line? Eating vegetables is so beneficial, that whether you get them canned, frozen or fresh, they can help with disease prevention, weight management, and overall wellness.

 

 

Serves:
3 servings
Total Time:
10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes

Ingredients


Beets - 1 (15-oz) can sliced beets Scallions - 2 each Dill - 2 to 3 sprigs, fresh Yogurt - ½ cup plain, low-fat Lemon-juice - 2 teaspoons Sugar - 1 teaspoon (optional) Salt - 1 pinch Pepper - to taste

Instructions

Step 1
Strain and rinse the beets, and then chop or cut into strips.
Step 2
Slice scallions (white part and green part). Pick fronds off dill, discard stems, and chops the fronds.
Step 3
Combine all ingredients together in a bowl, reserving a pinch of dill and a pinch of scallions to be a garnish on top.

Notes

Make sure to rinse the beets with water after straining them to remove extra salt. If you do not rinse them, consider skipping the additional dash of salt in this recipe.

Nutrition Information

Calories:
81 Calories
Fat:
1g
Saturated Fat:
0.5g
Carbohydrates:
Net Carb: 13g
Dietary Fiber:
2.5g
Protein:
5.5g
Sodium:
175