Hot or Cold Beet Salad Recipes

Hot or Cold Beet Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES ABOUT 3 CUPS (3 SERVINGS)

The pigment that gives beets their rich crimson color and makes this salad so gorgeous is also
a powerful cancer-fighting agent in the anthocyanin family.

3 medium beets
11⁄2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
1⁄2 teaspoon dried dill weed


1. Wash and peel the beets. Cut each beet in half, and each half into
four wedges. To prevent staining your countertop, place a darkcolored
towel or paper towels under your cutting board.

2. Steam the beets over boiling water until tender when pierced with a
fork, 15 to 20 minutes.

3. Combine the lemon juice, vinegar, apple juice concentrate, mustard,
and dill weed in a serving bowl. Add beets and toss to mix. Serve
hot or cold.

4. Stored in a covered container in the refrigerator, leftover Hot or Cold
Beet Salad will keep for up to 3 days.


PER SERVING: 36 calories; 0.2 g fat; 0 g saturated fat; 4.9% calories from fat; 0 mg cholesterol; 1
g protein; 8.4 g carbohydrate; 7 g sugar; 1.1 g fiber; 61 mg sodium; 15 mg calcium; 0.6 mg iron;
4 mg vitamin C; 21 mcg beta-carotene; 0.1 mg vitamin E