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    You are in: Home / Recipes / Beet Salad with Raspberry Vinaigrette Recipe
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    Beet Salad with Raspberry Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Tweeky's Note:

    A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place beets and onion in a large bowl.
    2. 2
      In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
    3. 3
      Season with the salt and pepper.
    4. 4
      Whisk to combine.
    5. 5
      Pour over the beet mixture and toss well.
    6. 6
      Sprinkle with the chives (if using).
    7. 7
      Cover and refrigerate for at least 15 minutes or up to 3 days.

    Ratings & Reviews:

    • on June 30, 2003

      55

      This was delicious! I had left-over beets that I had cooked so I used them. I made extra dressing and omitted the sweet onion since I didn't have one. I marinated the beets for several hours. I picked some mixed greens from the garden and tossed the beets and extra dressing with the greens. It looked lovely-a nice red dressing on the greens, and it tasted delicious. It is interesting how you would get the raspberry taste first, followed by the beet flavour! Thank you, Tweeky!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2003

      45

      I so loved this! I roasted fresh beets from the farmer's market, and sliced them when they cooled off. I used balsamic vinegar and a tsp. of sugar, because I didn't have any raspberry vinegar. My mother was visiting, and said it reminded her of the salad my grandmother used to make; it was just great and we almost OD'd on it!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2013

      55

      I loved this. I boiled a mixture of golden and red beets the night before and had them chilled in the fridge so it was easy to throw together for dinner. I already had a raspberry vinaigrette on hand as well (which I had made with a combo of balsamic and raspberry vinegars) so I used that. I topped mine off with walnuts too. YUM! Delish way to start a meal. I will likely have another portion for lunch and will post a photo for you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Beet Salad with Raspberry Vinaigrette

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.5
     
    Calories from Fat 64
    40%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 148.0 mg
    6%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 4.2 g
    17%
    Sugars 16.8 g
    67%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    raspberry vinegar

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