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Beet Salad with Lemon Dressing

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours
  • Makes
    6 servings

Ingredients

  • 3 medium fresh beets (about 1 pound)
  • 1 cup finely chopped English cucumber
  • 6 green onions, thinly sliced
  • 1/2 cup shredded carrot
  • 1/2 cup chopped sweet yellow or red pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped radish
  • 3/4 cup minced fresh parsley
  • DRESSING:
  • 3 tablespoons olive oil
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes.
  • Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts
2/3 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 173mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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Reviews

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Average Rating:
  • Darla
    Nov 3, 2020

    This turned out really delicious. I'll definitely make it again. I didn't have parsley, so I substituted curly kale, chopped fine.