Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | medium-sized beets |
| 1/2 cup / 125 ml | chopped red onion |
| 2 tbsp / 25 ml | seasoned rice vinegar |
| 1/2 tbsp / 7 ml | Dijon mustard |
| 1 tsp / 5 ml | extra virgin olive oil |
| 2 | green onions, finely sliced |
| 1 tsp / 5 ml | orange zest |
Directions
Preheat oven to 375°F (190°C).
Trim beets and cut into quarters.
Place beets in a glass baking dish; cover with 1/2 cup (125 ml) water. Cover baking dish with foil; bake for 50 to 60 minutes or until beets are tender. (Keep an eye on the beets while they are baking; if the bottom of the dish dries out, add another 1/2 cup/125 ml of water.)
Remove from heat and cool.
When beets are cool enough to handle, peel and dice them.
In a large bowl, combine diced beets, red onion, rice vinegar, mustard, olive oil, green onions, and orange zest. Toss to coat.
Serves 4.
Other serving suggestions: top with crumbled goat or feta cheese and toasted pine nuts. This salad also works well served over a bed of greens.
Nutrition Facts
| Serving Size | Per 3/4 cup |
| Calories | 60 |
| Cholesterol | 0 |
| Carbohydrates | 11 |
| Fiber | 2 |
| Protein | 2 |
| Fat | 1 |
| Saturated Fat | 0 |
| Trans Fat | 0 |
| Unsaturated Fat | 1 |
| Sodium | 121 |
Source: The Plant-Based Power Diet