Hot or Cold Beet Salad

  • Yield 3 servings

The pigment that gives beets their rich crimson color and makes this low-fat salad so gorgeous is also a powerful cancer-fighting agent.

The Cancer Project


3 medium beets
1 1/2 tablespoons lemon juice
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
1/2 teaspoon dried dill weed


  1. Wash and peel beets. Cut each beet in half, and each half into four wedges. To prevent staining your countertop, place a dark-colored towel or paper towels under your cutting board. Steam over boiling water until tender when pierced with a fork, 15 to 20 minutes.
  2. Mix lemon juice, vinegar, apple juice concentrate, mustard, and dill in a serving bowl. Add beets and toss to mix. Serve hot or cold.
  3. Stored in a covered container in the refrigerator, leftover Hot or Cold Beet Salad will keep for up to 3 days. Makes about 3 cups.

Recipe courtesy of The Cancer Project



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