Red Beet Salad

Jul 2 2014

An easy side dish for those last-minute picnics that will add some color to the spread.  Recipe courtesy of

Serves 3

Dietitian's Tip: 

Beets are a great source of antioxidants and fiber. Get your fill of these versatile vegetables by steaming, roasting, pickling, or boiling them like they are in this recipe.


2 large beets, washed and stems cut off
1 cup carrots, peeled and cooked
1 tablespoon cilantro, chopped
1 tablespoon diced onion
2 tablespoons light mayonnaise 


Preheat the oven to 400 degrees F.
1) Boil the beets in water for about 50 minutes, or until they are soft. Peel and cut the beets into small half inch cubes.
2) Cook the carrots until they are tender and then cut them into bite size pieces.
3) Combine the diced onion, carrots, beets, mayonnaise, and cilantro in a bowl and serve.  

Nutrition Information: 

Per serving: 80 calories, 3.5 g total fat, 0.5 g saturated fat, 10 g carbohydrates, 1 g protein, 3 g fiber, 135 mg sodium, 326 mg potassium, 18 mg magnesium, 24 mg calcium