Beets And Onions Vinaigrette Recipe
Servings: 3
Ingredients
- 3 med Beets, Or possibly...
- 6 sm -Beets
- 2 c. Water
- 2 med Onions, sliced thinly
- 2 Tbsp. EDEN Ume Plum Vinegar
- 1/4 c. EDEN Brown Rice Vinegar
- 1/2 c. EDEN Extra virgin olive oil
- 1 bn Watercress (or possibly more)
Directions
- Boil the whole, unpeeled beets in water for 1 hour or possibly till tender. Drain and cold. Meanwhile, slice the onions into thin crescents. Boil water and cook onion slices 1 minute, then drain. Place in a salad bowl.
- Combine vinegar and oil and pour over onions. Set aside to marinate.
- Working with wet hands, peel beets by slipping off their skin and rinse under cool water. Slice beets and add in to onions. Toss gently and let stand for 30 min. Serve on a bed of watercress.
- Prep.
- Time: 15 min
- Cooking Time: 1 hour
- Yield: 2-3 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 3 servings | |
| Calories 50 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 277mg | 8% |
| Total Carbs 11.43g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.51g | 4% |
| Protein 1.63g | 3% |
