Beet Salad with Raspberry Vinaigrette

5.0(7)

A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.

by Judith N.·published 2003-06-11

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Lunch/Snacks

Servings

4 serving(s)

Total time

25 min

prep 10 min

Calories / serving

159 kcal

Ingredients (8)

serves

2 (13 1/4 ounce) cans sliced small beets, drained
1 sweet onion, thinly slicedonion
2 tablespoons olive oilolive-oil
2 tablespoons raspberry vinegarraspberry-vinegar
1 tablespoon balsamic vinegarbalsamic-vinegar
1 clove garlic, mincedgarlic
salt & fresh ground peppersalt-and-pepper
2 tablespoons chopped fresh chives (optional)chive

Instructions (7 steps)

01Place beets and onion in a large bowl.
02In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
03Season with the salt and pepper.
04Whisk to combine.
05Pour over the beet mixture and toss well.
06

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Rich recipe — supports nutrition-aware planning.