Tuesday, June 2, 2009

Marinated Sweet Onions & Baby Beet Salad

This is a great side dish for grilled salmon!

1 bunch beets (red or Chioggia if available)
1 clove garlic, minced
2 small sweet onions sliced very thin
¼ cup red wine vinegar
¼ cup water
1 tablespoon sugar
Pinch salt
1 tablespoon chopped Italian parsley
12 ounces arugula

Blanch the beets by cutting off the greens and placing in a pot of boiling water for 10 minutes. Peel the skin off the beets and slice to medium thickness (⅛ inch). In a medium bowl combine the vinegar, water, sugar, and salt and let dry ingredients dissolve in the liquid. Add the onions and the sliced beets and parsley. Let marinate for at least 15 minutes before serving. This salad will last refrigerated for a week. Serve over a bed of arugula.

Serves: 6 Calories: 70 Protein: 3 g Carbohydrates: 14 g Total Fat: 0.5 g Saturated Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sodium: 130 mg
Weight Watcher’s Points: 1

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