My mom is a wonderful cook and I love her, but I just can’t take her pickled beets. I think she tried to feed them to us kids one too many times. Just the thought of pickled beets on my plate bleeding red juice into my chicken, makes me cringe.
My distaste for beets creates a problem for me. Mom is right – I should eat them because they’re good for me. After all, that lovely red root vegetable is packed with those healthy antioxidants we’re told we should be adding to our diet. This meant I had to find a way to make those beets taste good.
To the rescue comes my friend, Carol, a beet fanatic. She loves beets and nukes them in the microwave all the time. I decided to give Carol’s beet cooking method a try, and add a sweet vinaigrette to the mix just for good measure.
Look! No beet juice in my chicken! I think I could take a liking to beets, thanks to Carol. If you aren’t a fan of beets either, give this salad a try. I’ll bet you’ll change your mind.
- 4 cups beets, cubed
- 2 tablespoons shallot, finely chopped
- 1 clove garlic, finely minced
- 1 tablespoon walnut oil
- 2 tablespoons white wine vinegar
- 1 tsp tarragon
- 1. Pour an inch of water in a microwave safe bowl and add beets. Cook on high for 20 - 25 minutes until beets are tender.
- 2. Mix remaining ingredients in a blender until smooth.
- 3. Combine dressing with beets and serve immediately, or chill in the refrigerator for a cold beet side dish.
Amount Per Serving
Calories: 92, Weight Watchers PointsPlus 2
Total Fat: 3.40g
Total Carbs: 13.72g
Dietary Fiber: 3.91g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.