Make this salad ahead so it has time to chill overnight, then quickly finish it off when ready to eat.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a bowl stir together beet, turnip, carrot, onion, and cabbage. In a small bowl combine oil, lemon juice, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add to beet mixture; toss to coat. Cover; chill overnight.

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Instructions Checklist
  • Let mixture stand at room temperature for 30 minutes before serving. Arrange greens on 6 salad plates. Using a slotted spoon, top greens with beet mixture. Sprinkle with cherries and seeds. Makes 6 servings.

Nutrition Facts

216 calories; 15 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 437 mg sodium. 417 mg potassium; 19 g carbohydrates; 4 g fiber; 9 g sugar; 4 g protein; 0 RE vitamin a; 5831 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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