|Beet Salad with Feta, Red Onion, Capers, and Dill
Serves 4 / An all-time favorite originally made entirely from leftovers, now I “accidentally” find the ingredients “left over” as often as I can. You can also chop, sauté, and add beet leaves to this salad.
2 large beets
1. To cook beets, remove beet tops. Place beets in a saucepan and cover with water. Boil for 30 minutes or until tender. Drain and cover with cold water. When beets have cooled slightly, rub off outside layer. When cool, dice.
Calories 53,Fat 2,Perfat 34,Cholesterol 3,Carbo 8,Protein 2,Fiber 2,Sodium 410