HomeRecipes & Eating HealthyBeet Salad

Beet Salad

Try this seasonal and delicious beet dish as part of your plan to eat 7–10 servings of vegetables and fruit every day.


4–5 cups Fresh beets 8 small
6 Tbsp Red wine vinegar 90 mL
4 Tbsp Canola oil  60 mL
1 tsp Sugar  5 mL
½ tsp Salt  2 mL
½ tsp Black pepper  2 mL
2 cloves Fresh garlic, minced
or 1 tsp (5 mL) garlic powder 2 cloves
1 tsp Dried sage, optional  5 mL
⅓ cup Fresh parsley, minced 75 mL


1. Wash beets and scrub skin with vegetable brush.
2. Trim both ends of beets (do not peel).
3. Place beets in a medium pot, cover with cold water and bring to a boil. Simmer on medium heat.
4. Add small amounts of water as needed until beets are tender (beets should absorb all the cooking water to maintain their color).
5. In a small bowl, mix oil, vinegar, sugar, salt, pepper, garlic, sage and parsley.
6. Add to hot cooked beets, toss gently.
7. Serve warm or cold as a snack or as a side dish.

Makes 6 servings (125 mL/ ½ cup/ 132 g)

Per Serving: 130 calories, 9 g fat, (0.5 g saturated fat, 0 g trans fat), 280 mg sodium, 11 g carbohydrate, 2 g protein, 2 g fibre.

For more recipes, see Inspiring Healthy Eating at Healthyeatingstartshere.ca