Marinated Beet Salad
Recipe from Better Homes and Gardens

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


Marinated Beet Salad

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Ingredients
  • 1  cup
    chopped, peeled fresh beet (5 oz.)
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  • 1  cup
    chopped, peeled fresh turnip (5 oz.)
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  • 1  cup
    sliced fresh carrot (2 medium)
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  • 1  small
    fresh sweet onion, cut into thin wedges and separated (1/2 cup)
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  • 1/2  cup
    thinly shredded cabbage
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  • 1/3  cup
    olive oil
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  • 1/4  cup
    lemon juice
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  • 2  tablespoons
    sugar
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  • 10  to 12 cups
    torn mixed salad greens
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  • 1/4  cup
    dried tart cherries
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  • 1/4  cup
    roasted shelled sunflower seeds
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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.
Nutrition information
Calories 216, Total Fat 15 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 437 mg, Carbohydrate 19 g, Total Sugar 9 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 5%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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