Nutritional Info

Nutrition Facts

Serving Size 1 (261g)

Calories 479
Calories from Fat 262 (55%)
Amount Per Serving %DIV
Total Fat 29.1g 45%
Saturated Fat 6g 30%
Monounsaturated Fat 18.6g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 153.2mg 51%
Sodium 574.2mg 25%
Potassium 351.8mg 7%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.1g 1%
Sugars 0.2g
Protein 50g 100%

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Recipe Description
One of the great joys of growing up in New Orleans with an excellent Creole cook in the kitchen was dinner at home. This is one of my favorite saladsthat she prepared. The dressing is as simple as can be, the crunchy red onions give it all the zip it needs, and the beets round out the taste with their sweetness.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
2 Quart(q)  water
1/2 Teaspoon(t)  salt
6   large fresh beets
3   large red onions
1/4 Cup(c)  red wine vinegar
3/4 Cup(c)  olive oil
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  white pepper

Preparation

Add the salt to the water and bring to a boil. Add the beets making sure they are completely covered by the water. If not, add more water. Boil the beets for 30 to 45 minutes, or until tender. Remove them and chill in ice water. Slice the onions and chill them in the refrigerator. In a large salad bowl, whisk together the vinegar, oil, salt and pepper. Dry, peel, and slice the cold beets. Put the beets and onions in the salad bowl and toss together in the dressing.

Additional notes

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Beet and Red Onion Salad
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