Beet and Onion Salad (1 PT)

Recipe Ingredients

1 lb	454g / 16oz	Beets
1		Bay leaf
1 cup	62g / 2.2oz	Thinly sliced onion
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh oregano
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Salt
		Freshly ground black pepper

Recipe Instructions

Leave the root and 1 inch of stem on beets, and scrub with a brush.

Steam

beets and bay leaf, covered, for 30 minutes or until tender. Discard bay

leaf. Drain and rinse beets with cold water. Drain. Trim off beet

roots;

rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion;

arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt); stirring

with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if

desired.

Per serving: 54.2 cals; 2.4g total fat; 0.3g sat fat; 0mg chol; 7.8g

carb; 2.1g fiber; 1.2g protein; 219mg sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

WW Pointed by Mary [[email protected]]10/15/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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