Beet Salad

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Yield: 2 servings
Prep Time: 30 minutes
Cook Time:
You can purchase pre-cooked beets but the raw ones are more affordable and super easy to cook! This salad is great to pack and bring to class for a quick lunch. Toss some tuna in for added protein.



  1. Place beets into a pot and fill with water to cover. Bring to a boil and cook for 20 minutes. Drain, cool, peel, and cut into cubes.
  2. Slice onions and bell pepper, and chop garlic and mint leaves while boiling the beets.
  3. In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar and olive oil to make the dressing.
  4. Put all the ingredients into a large bowl, drizzle the dressing and mix them well.
There is no Nutrition Label for this recipe yet.
Tips & Notes:

Recipe developed by Half Your Plate On-Campus Ambassador Shanshan Gao (Ryerson University)

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