Friday, October 22, 2010

Recipe for Raw Beet Salad

Makes 4 servings of ¾ cup each, approximately 114 calories, 7 grams fat, 12 grams carbs, 2 grams protein

2 med-large red beets, peeled (about 3 cups sliced)
2 TBSP seasoned rice vinegar
1 TBSP Oriental seasoning (mine has sesame seeds, bell pepper, garlic, onion, pepper, celery flakes, lemon peel, mustard seed and lemon powder; you could substitute Greek seasonings or Italian)
Salt and pepper to taste
Sesame seeds for sprinkling

Thinly slice the beets on a mandoline or side blade of a box grater. 
Whisk dressing ingredients together and pour over the beets. 
Can be served immediately or refrigerated for later. 
Remove from fridge 30 minutes before serving. 
Sprinkle with salt and pepper and sesame seeds when serving.