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Cooperative Extension: Food & Health


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Recipes - Beet Salad with Mustard Dressing

Salad:

4 medium beets, unpeeled

Salad Dressing:

2 tablespoons lemon juice
2 tablespoons mustard
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon sugar
2 teaspoons dill
Black pepper to taste

Directions:

  1. Cook the beets in enough water to cover until they are just tender (about 1 hour), peel them, and slice them crosswise.
  2. Combine all the dressing ingredients in a medium bowl.
  3. Add the beets to the bowl and stir them gently to coat them with the dressing.
  4. Refrigerate for 1 hour before serving.

Makes 4 servings

Nutrition Facts
Serving Size 1 serving(s) (105g)

Amount Per Serving

Calories 77

Calories from Fat 35

% Daily Value

Total Fat 3.8g

6%

Saturated Fat 0.3g

1%

Trans Fat 0.0g

Cholesterol 0.0mg

0%

Sodium 149.4mg

6%

Total Carbohydrate 10.0g

3%

Dietary Fiber 2.6g

10%

Sugars 6.9g

Protein 1.7g

Vitamin A 1%

Calcium 2%

Vitamin C 13%

Iron 4%

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Contact Information

Cooperative Extension: Food & Health
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188, 800.287.0274 (in Maine) or 800.287.8957 (TDD)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System