var_dump($adSection);

Beet Salad on Mixed Greens

35 Reviews
97% would make this recipe again

A salad of beets, hard-boiled eggs, and mixed greens with a tarragon vinaigrette.

Preparation : 15 min Cooking : 30 min
230 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly

Ingredients

1/2 red onions, thinly sliced 80 g
2 beetroots 260 g
1 eggs size large
2 tbsp olive oil 30 mL
1 tsp Dijon mustard 5 mL
1/2 tbsp wine vinegar 8 mL
1 tsp balsamic vinegar 5 mL
2 1/2 cups mixed greens 60 g
1/2 tbsp fresh tarragon, chopped 1 g
salt [optional]
ground pepper to taste [optional]

Before you start

A mandolin will make slicing easier.

Method

  1. Thinly slice the onion, then soak it in a small bowl filled with water and a few drops of vinegar. Set aside while preparing the rest of the salad or leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Boil the egg(s) 10 min, cool them down immediately in cold water, then dice finely.
  3. Prepare the beets: boil or steam them about 25-30 min, then peel and julienne.
  4. In a bowl, mix the oil, vinegars, and mustard, then whisk well until the vinaigrette is emulsified. Add the beets and toss well, then adjust the seasoning. Drain the presoaked onion then spread it along with the mixed greens on a large serving plate. Place the julienned beets on top of the mixed greens and sprinkle with the diced hard-boiled egg(s). Garnish with the chopped tarragon. Serve.

Remarks

Be careful with the amount of fresh tarragon, since it may be overpowering.

Nutrition Facts Table

per 1 Serving (190g)

Amount

% Daily Value

Calories

230

Fat

17 g

26 %

Saturated 2.8 g
+ Trans 0 g

14 %

Cholesterol

110 mg

Sodium

140 mg

6 %

Carbohydrate

14 g

5 %

Fibre

3 g

11 %

Sugars

9 g

Protein

6 g

Vitamin A

22 %

Vitamin C

16 %

Calcium

8 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
Good source of  :
Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin E
Excellent source of  :
Folacin, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives ½
Fats 3

Leave a review

You have to be logged in to leave a review

Members' Reviews

35 Reviews (34 with rating only ) 97% would make this recipe again
kitchycait
april 10, 2011 | I would make this recipe again

I really liked the beets and the dijon dressing. When I make this dish in the future, I might slice the onions thinner, and not use the whole amount. Great earthy taste!

Useful 1

This recipe is in the following categories

Vegetables | Salads | First courses/Appetizers | Vegetarian | Kosher | Low Sodium | Diabetes-friendly | Halal

Top Reviews

View All Reviews
kitchycait
april 10, 2011 | I would make this recipe again

I really liked the beets and the dijon dressing. When I make this dish in the future, I might slice the onions thinner, and not use the whole amount. Great earthy taste!

Useful 1