Beet and Red-Onion Salad

Ingredients

• 1 ½ pounds fresh beets, trimmed and washed
• 2 whole cloves
• 2 whole allspice
• 1 bay leaf
• Salt and freshly ground pepper to taste
• ½ teaspoon sugar
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped Italian parsley
• 1 large red onion, about 1/2 pound, peeled and thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    102 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 3 grams protein; 137 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 in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
2. Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.

45 minutes