Try making this salad with the addition of green apple slices and dill for a refreshing and beautiful first course. Or for kick add a teaspoon of fresh horseradish to the beets. (10-4 oz servings)

  • 2 ¼ lb. beets, cooked, peeled and sliced
  • 2 cups sliced red onions
  • 3/4 cup white sugar
  • 1/8 tsp. clove powder
  • 1 Tbsp. ground cinnamon
  • 1 ½ tsp. ground allspice
  • 2 cups white wine vinegar
  • chopped parsley for garnish

Toss the sliced beets with the onions. Bring vinegar, sugar and spices to a boil. Simmer for 5 minutes. Strain vinegar over beets and onions. Refrigerate overnight. Next day drain the beets and onions and toss them with the parsley.

Per Serving: Calories: 82 Protein: 1gm Fat : 0gm

Carbohydrates: 21gm Sodium: 209mg