Warm Beet Salad Recipe

Beets are loaded many valuable nutrients including iron, potassium and fibre. Enjoy these bright red vegetables with almost any beef recipe.

Ingredients to make warm beet salad

•1 large bunch beets, 4 to 5 beets

•2 tbsp (30 mL) each red wine vinegar and prepared horseradish

•1 tbsp (15 mL) each granulated sugar and olive oil

•1 tsp (5 mL) salt

•1 green onion, thinly sliced

1.Trim green tops from beets. Discard or save to use in a stir-fry. Wash beets
well. Place unpeeled beets in a large saucepan, cover with water and bring to
a boil over high heat. Then reduce heat to medium and simmer, partially covered,
until fork-tender, 30 to 35 minutes. In a large bowl, stir vinegar with horseradish,
sugar, oil and salt.

2.When beets are tender, drain and rinse under cold water until cool enough
to handle. Trim root ends and peel beets. Slice beets into wedges, thick strips
or rounds.

3.Add warm beets to vinegar mixture and toss to evenly coat. Sprinkle with green
onion. Great warm or at room temperature. Beets will keep well, covered and
refrigerated, up to 3 days. Excellent with our Rosemary Roast Chicken With Maple-Mustard
Sauce or spooned over salad greens as a side salad.