Nutritional Info

Nutrition Facts

Serving Size 1 (10g)

Calories 54
Calories from Fat 49 (91%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 0.9g 5%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 2.7mg 1%
Sodium 19.9mg 1%
Potassium 16.2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1g 2%

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Recipe Description
Beets should be cooked in their skins to preserve their color, flavor and nutrients. When you cut the leaves off, cut about 3 inches above the bottom of the stem, so the beets won't bleed as they cook. Beets are done when fork tender. Let them cool slightly before peeling and shredding.
Prep time
30 min
Cook time
15 min
Ready In
45 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  olive oil
1   onion, chopped
1 Pound(lb)  cooked beets, shredded
3 Tablespoon(T)  vinegar or lemon juice
2 Tablespoon(T)  fresh parsley, chopped


Heat oil in a medium skillet. Add onion and saute over medium heat until tender, about 5 minutes. Add beets and vinegar or lemon juice. Season with sugar, salt and pepper to taste. Gently stir over low heat 15 minutes, or until heated through. Remove from heat. Let stand in skillet 15 minutes. Sprinkle with parsley to garnish. Serve warm.

Additional notes

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Beet and Parsley Salad
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