Marinated Beet Salad

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

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  • Makes: 6 servings
  • Prep: 30 mins
  • Stand: 30 mins

Marinated Beet Salad

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Directions

  1. 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.
  2. 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.
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Nutrition Facts (Marinated Beet Salad)

  • Per serving:
  • 216 kcal ,
  • 15 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 437 mg sodium ,
  • 19 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 4 g pro.
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