Beet Salad

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Beet Salad
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Here is a colorful and tasty treat with lots of different flavors. A great way to enjoy beets!

Yields: Serves 3


3 medium beets

1 1/2 T freshly squeezed lemon juice

1 T apple cider vinegar

1 T apple juice concentrate

1 tsp stone-ground mustard

1/2 tsp dried dill weed


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

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

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.

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

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