Appetizers Salad

Beet Salad

Beet salad, healthy cooking, jewish food project, federation cja
Beet Salad
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Beet salad, healthy cooking, jewish food project, federation cja
Beet Salad
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationcja #jewishfoodproject
Ingredients
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Instructions
  1. Drain canned beets in a colander and cut into halves. If using fresh beets, there are 2 options: 1. Wrap each beet in aluminum foil and roast at 375F for 40 minutes. let cool. peel and cut into 1/4" pcs. 2. Cook beets in boiling water until fork tender (about 40 minutes). Let cool, peel and cut into 1/4" pcs.
  2. Mix all remaining ingredients for the dressing in a separate bowl, pour over beets and toss gently until they are covered.
  3. Refrigerate for 20 - 30 minutes to blend flavors.
  4. Serve and enjoy!
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