Geraldine Ferraro's Beet Salad

Ingredients

• 2 pounds beets, washed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    93 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 2 grams protein; 119 milligrams sodium

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

Preparation

1. Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender.
2. Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl.
3. Whisk the oil and vinegar and add the garlic and oregano. Pour over the beets, season with salt and pepper to taste and marinate overnight in the refrigerator. Serve cold.