Pickled Beet Salad

Ingredients

• 2 bunches red beets, trimmed
• Salt and freshly ground pepper to taste
• 2 tablespoons red-wine vinegar
• 2 tablespoons vegetable or olive oil
• 1 teaspoon sugar
• ¼ teaspoon ground cumin
• 1 large red onion, thinly sliced
• 4 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    181 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 4 grams protein; 181 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the beets with water to cover in a saucepan with salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and the age of the beets. Let cool.
2. Remove the skin under cold running water. Slice them, and place in a salad bowl. Add vinegar, oil, sugar, cumin and salt and pepper. Blend well, and check seasoning.
3. Add the onions and parsley. Toss well, and serve.