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Beet Salad Print Recipe

Nutrition Information
Fat: 3.5 g
Carbohydrates: 14.3g
Calories: 83.9
Protein: 1.1g
All Nutrition Information



Never tried beets? Now is your chance!


Ingredients

  • 2 tablespoons olive oil
  • 3 cups shredded red cabbage
  • 1 1/2 cups peeled, shredded red beets
  • 1 medium onion, thinly sliced
  • 1 large apple, grated
  • 1/2 cup apple cider vinegar
  • 2 tablespoon brown sugar
  • 1/2 teaspoon ground allspice
  • pinch of salt
  • pinch of pepper


Directions

1. Mix the apple, vinegar, brown sugar, and spices in a bowl.

2. Heat the oil in a large skillet or wok. Stir fry the onion and cabbage until they just start to get soft.

3. Add the beets and the apple/vinegar mixture, cooking it until the beets and apple are just hot (about 1 minute).

4. Cool in refrigerator overnight and serve cold, or serve hot right away.

5. You may substitute green cabbage for red cabbage. You may also substitute golden beets for red beets.

Serves 8.

Reprinted with permission by Public Health – Seattle & King County


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